Air expands when heated, so if you are able to get enough air bubbles into a cake batter, the batter will expand when baked. This is the process behind the leavening action of whipped eggs in a Genoise sponge.
bread, cake. bakewell tarts etc anything that is cake based
A tortilla is a flatbread; it does not have a raising agent.
No.
No, chapatti does not typically contain a raising agent. It is made from whole wheat flour, water, and salt, and the dough is kneaded and rolled out into thin discs before being cooked on a griddle. The flatbread relies on the steam produced during cooking to puff up slightly, but it does not rise like leavened bread.
Bread made with a raising agent is called leavened bread or yeast bread.
the name given to the mixture of flour raising agent and liquid is dough.
Water (or steam). A suet pastry is similar to other pastries except that it uses beef fat or suet. The fat creates layers in the pastry, which can then separate and rise from steam when baked.
sure is dudes :)
As a household cleaning agent and as a raising agent in baking.
Self-raising flour has a raising agent already added to the flour.
yeast
its the physical way of mixing