To Rise or Not To Rise? Baking Yes!

The main purpose of a raising agent is to allow the product to rise and give it a lighter texture. 

A raising agent can come in a liquid or powder form and they all help in the making of: bread, cakes and scones to rise. Things like bread rely on raising agents to ensure they have the right texture and form. The raising agent gives off carbon dioxide when it is heated up forcing the mixture to rise.

There is 3 Main Classifications of Raising Agents:

• CHEMICAL:
  

Chemical raising agents are chemical mixtures or compounds that typically release carbon dioxide when they react with moisture, heat, and acidity. They usually leave behind a chemical salt. Chemical raising agents are used in quick breads and cakes.

Some examples of chemical raising agents is: 

• Baking powder: (consists of an acid and alkaline which reacts with liquid and heat and releases a Carbon Dioxide which is a gas that rises with heat.
• Bicarbonate of soda (and alkaline) and and acide like vinegar reacts with one another releasing Carbon Dioxide causing the dough to rise. The acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, and cocoa.

• MECHANICAL:

Creaming is the process of beating sugar and butter together in a mixer. This causes tiny air bubbles into the mixture. Using a whisk on certain liquids, notably cream or egg whites can also create foams through  mechanical action.

Steam can also be used as a raising agent when they expand upon heating. To take advantage of this style of raising, the baking must be done at high temperatures to convert the water to steam, with a batter that is capable of holding the steam in until set. This effect is typically used in Choux Pastries and Yorkshire puddings, and to a lesser extent in Tempura.

• BIOLOGICAL:

Microorganisms that release carbon dioxide as part of their lifecycle can be used as a raising agent. Varieties of yeast are most often used. Yeast leaves behind waste byproducts that contribute to the distinctive flavor of yeast breads. In sourdough breads, the flavor is further enhanced by various lactic or acetic acid bacteria.

Raising with yeast is often a slower process, requiring proofing.

Some typical biological raising agents are: Beer, Buttermilk, Yeast, and Yogurt.