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Q: WHAT ARE THE DISADVANTAGES OF RAISING AGENTS?
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Related questions

Why are rising agents in a muffin important?

Function of raising agents in a muffin?


Natural raising agents please name?

air and yeast


What gasses trigger raising agents?

oxygen nitrogen carbon dioxide


What are the disadvantages of poultry raising?

your gotta have lots of money to get into it from the ground


Is there a raising agent for pastry?

Shortcrust pastry is classically made without raising agents - just plain flour, butter, salt and water.


What texture does the raising agents give?

It makes the product light and fluffy and springy and airy.


Should you refrigerate a pound cake?

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.


Why do we use raising agent?

Raising agents introduce carbon dioxide gas into foods - by chemical reaction. They're intended to make pastries and bread food more palatable.


What are the culinary uses of a mechanical raising agent?

I'm not sure what you mean by mechanical, but raising agents like baking soda, baking powder, and yeast make foods light and fluffy.


What does the buttermilk do to in a American pancake?

It gives 'lightness' (a reaction with raising agents) and a slight acidity (like yogurt would).


Why must chemical raising agents be sieved with flour?

So they are evenly distributed with the flour and will rise evenly when baked.


What are some advantages and disadvantages of llamas?

As far as what? Production? Raising them? Their wool? Please be more specific!