Duties and responsibilities of various chefs.Modern staffing in various category hotels.are vanilla buns, fruit cake, etc, where we use whisking, creaming and chemical raising, agents.Ġ3. of combination raising where we use yeast in the dough and fat is used by a lamination process. Combination Of Allĭanish pastry is an eg. In choux pastry water vapor acts as raising agent. In popcorn, the corn pop because of the moisture present inside and ultimately its volume increase. In Indian cuisine, idlis and dhoklas are steamed where heat helps to puff up the final product by vapourising the steam. The moisture incorporated in the fat and the dough also will vaporize during baking and gives it the lift (or raising). Lamination acts as a raising procedure where the fat and dough is folded and rolled. All these actions involve physical movement hence known as mechanical raising or leavening. Whisking of egg and sugar, creaming of fat and sugar, sieving of flour are the eg of mechanical raising. It is an incorporation of air by beating, creaming, whisking and sieving. It also produces carbon dioxide in the presence of heat but because of the strong offensive flavor, it is always to be used with very strong flavoring agents. A part of the gas is entrapped into the gluten structure or small air cells of a batter which already has developed because of creaming action of fat, these structures now expand with the production of the gas and during baking also and the small part of the gas is absorbed by the media itself.Ĭream of tarter is a form of refining tartar which is a by-product of precipitation from the grape wine manufacturing process Ammonium Carbonate On the presence of both heat and moisture, the acid reacting salt reacts with sodium bicarbonate and releases carbon dioxide. We also add some starch to the mixture to keep it in a dried condition and also to act as a separator between sodium bicarbonate and acid reacting salt, until used. It is a leavening agent made up of a mixture of an acid reacting salt with bicarbonate of soda. The symptom of damaged or rotten yeastĬhemical raising agent is brought about by the production of carbon dioxide in a solution of acid and alkali, in the presence of heat. Yeast is killed by heat in a range of 127 degrees to 140 degrees F. It softens down the flour protein, thus gives a better stretchability for the bread (to be specific on gluten) so that it can get a good volume and structure. It also produces some flavourful aroma which gives a pleasant fermentation flavor. This is the most important fermenting agent which breaks invert sugar and dextrose to carbon dioxide, some amount of pure alcohol, and a very small amount of glycerine, acetic acid and some amount of lactic acid. It converts maltose sugar into dextrose which can be directly fermented by yeast. It converts cane sugar or sucrose into a simpler form of sugar which is known as invert sugar, which is a combination of dextrose and fructose. The protoplasm of yeast contains the following enzymes: Invertase Suitable climateĨ0 to 85☏, at least 70% humidity can give the best result. The scientific name of yeast is Saccharomyces cerevisiae.
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