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Published: 05 March 2016
Authors:
- Fiona Dowling
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Biology

The effect of cooking on food - Raising agents

Food preparation and nutrition
KS4 >

Resources to develop knowledge and understanding related to the working characteristics, functional and chemical properties of ingredients to achieve a particular result.

This unit contain introductory activities for raising agents and then goes on to investigate:

1. Whether sifting flour introduces air.

2. Whether air expands in the presence of heat.

3. The production of carbon dioxide gas in chemical raising agents.

4. The most effective raising agent to use when making a batch of scones.

Experiment
Virtual experiments
Flour
Carbon dioxide gas
Chemical
Mechanical
Physical
Raising agents
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