Raising agents are used in bakery products to make them rise.
Have you ever noticed soft, fluffy, porous and foam nature of doughs?
The key ingredient which is responsible for this nature of dough/batter is a leavening agent. Sometimes this leavening agent is also termed as raising agent. The well-suited agent for this process is Egg white because it produces voluminous and strong foams that retain their expanded structure when dried by the baking process. Leavening of baked foods can be achieved by Chemical leavening agents As they produce expansion by the release of carbon dioxide.
- Tartaric Acid
- Sodium Bicarbonate
- Sodium Acid Pyro Phospahte
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