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.
Making salad dressing
July 17, 2018
Emulsifiers and stabilisers help to keep foods that contain oil and water mixed, with a regular consistency. Students research the ingredients for a coleslaw salad