Self-raising flour recipesThis is low-protein, low-gluten white or wholemeal flour with a raising agent mixed in. The most usual raising agent added is baking powder, but some brands also use bicarbonate of soda or other agents.
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Function of raising agents in a muffin?
air and yeast
oxygen nitrogen carbon dioxide
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Shortcrust pastry is classically made without raising agents - just plain flour, butter, salt and water.
It makes the product light and fluffy and springy and airy.
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.
Raising agents introduce carbon dioxide gas into foods - by chemical reaction. They're intended to make pastries and bread food more palatable.
I'm not sure what you mean by mechanical, but raising agents like baking soda, baking powder, and yeast make foods light and fluffy.
It gives 'lightness' (a reaction with raising agents) and a slight acidity (like yogurt would).
So they are evenly distributed with the flour and will rise evenly when baked.
As far as what? Production? Raising them? Their wool? Please be more specific!