Foods containing flour must be baked before they can be eaten, to enable the starch in the flour to become digestible. Cakes and bread contain a raising agent that contains an acid and an alkali. These react to liberate carbon dioxide, which makes the baking flour rise.
Students investigate different combinations of raising agents in the baking of scones.
Reading the label
July 17, 2018
By law, food manufacturers must list, on the packet, the ingredients in their products. Ingredients are usually listed in descending order by weight.Students are given