Raising Agent, typically Baking Soda contains CO2 (Carbon DiOxide) in a powderform.
This powder when mixed into the dough will start to react with moisture and acidity in the mix and produce bubbles of CO2.
When heated up whilst baking, this gas expands and your product raises a little or a lot depending on little or much baking soda in the mix.
It hardly give any noticeable taste in finished product.
At most it might leave traces of some NaOH or Na2O.
The traces of residue after its function is finished is not poisionus in these quantities..
Regards.
they make it rise by trapping in something called carbondioxide-is gay
To Make The Mixture Of The Food Rise And Expand
They're used as a substitute for yeast. Raising agents produce carbon dioxide - as yeast does when it's mixed with sugar.
Raising agents introduce carbon dioxide gas into foods - by chemical reaction. They're intended to make pastries and bread food more palatable.
Function of raising agents in a muffin?
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air and yeast
oxygen nitrogen carbon dioxide
Shortcrust pastry is classically made without raising agents - just plain flour, butter, salt and water.
It makes the product light and fluffy and springy and airy.
Carbon dioxide is produced by the raising agents in cakes.
The glutton starts to develop from the flour and the raising agents ( baking soda and/or baking powder) starts to work.
You have to be sixteen years old to work at Raising Canes.
If it has any raising agents in it (including self raising flour), you should cook it immediately after mixing. If it does not, it should be ok in the fridge.
I'm not sure what you mean by mechanical, but raising agents like baking soda, baking powder, and yeast make foods light and fluffy.