What is raising agents and types of raising agents used in bakery & cooking??

What is raising agents and types of raising agents used in bakery & cooking??




 What is raising agents??

Some ingredients play a very vital role in baking. Raising agents are those ingredients which are responsible for chemical changes in baking. they are also known as leavening agent.

some of these are available naturally such as yeast whereas Some of these are produced by chemical such as baking soda. They are added to batters and dough to help them rise .

The action of moisture heat or acidity trigger a reaction with raising agent to produce carbon dioxide gas which become trapped as it bubbles through the dough. when you put the particular product for cooking or when the dough cooks the bubbles become set in the mixture as the protein in the flour coagulates upon coming in contact with heat thus giving bread cakes scones etc.a soft sponge like texture.

Types of Raising agents

Baking powder -

 Baking powder is used as a raising agent for a number of doughs and batters such as cakes, scones, pudding, and biscuits. Baking powder is made from a combination of alkaline and acid substances The composition of baking powder is usually of cream of tartar and bicarbonate of soda which react when they come in contact with moisture and warmth to produce carbon dioxide gas in the form of small bubbles. Baking powder is usually a single acting agent, which means it reacts as soon as it comes into contact with any liquid. Hence, it is extremely important to work quickly once milk or water comes into contact with the dry ingredients so that the resulting carbon dioxide does not get a chance to escape.

Bicarbonate of soda- 

 It is also known as baking soda or bicarbonate of soda or cooking soda, which is used in a variety of dishes such as biscuits, batters, pudding, etc. As mentioned earlier it can be mixed with cream of tartar to produce baking powder. It usually reacts in the presence of any acidic medium such as, sour milk, buttermilk or orange juice, which causes carbon dioxide gas to release causing the desired result in baked goods.


Cream of tartar - 

Cream of tartar Cream of tartar is fine white powder which is extracted from the tartaric acid that crystallizes in wine casks during the fermentation process of grapes. It is also known as potassium salt and has a number of uses. It may be combined with bicarbonate of soda to produce baking powder, it can also be added to increase stability and volume of whisked egg whites to increase their stability when making meringues or folded into cake batters. When boiling potatoes or cauliflowers it can be added to them to reduce any discolouration Adding a small amount to sugar syrups will prevent it from crystallizing and hence used in sugar work and decorations.

Salt of harts horn -

 It is originally made from the ground antlers of reindeer, this predecessor of modern baking powder is made with ammonium carbonate. It is commonly used in Scandinavian countries to produce light biscuits with a crisp texture such as gingerbread. It has an unpleasant ammonia flavour; hence, it is best used in biscuits which allow this ammonia flavour to dispense off while baking.

Yeasts. - 

It is a single cell fungus that feeds on simple sugars to produce carbon dioxide, gas, and alcohol. It is used to ferment fruits, grains, etc. to produce wine, beer, and other spirits. It is also used as a leavening agent to produce a wide range of bakery products.

 There are two major types of food yeasts which are commonly available, one is non-leavening yeast known as brewer's yeast, while the other is leavening yeast known as baker's yeast.



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