How does steam act as a raising agent?

Answer 1

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.

Answer 2

as large amounts of water,eggs,milk are added to a mixture, and the mixture is added to a hot oven, the water present in the mixture converts ro steam. this steam causes the mixture to rise. then the protein in the mixture will set around th pocket of steam!

Answer 3

It metabolises sugars to produce alcohol and carbon dioxide. Carbon dioxide is a gas and forms the bubbles in the paricular pastry.

Answer 4

They form bubbles of gas in the batter and make the dough rise.

Answer 5

it works as a raising agent because it contains both acid and alkali. when liquid is added co2 is produce.

Answer 6

Water helps as a raising agent by helping mix soluble ingredients. With yeast in particular, it uses water as a vehicle to help it react with flour to make a rising effect.

Answer 7

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