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leveaning agent are gases that cause the dough to rise in the presence of moisture heat and others the leavening agent reacts to produce gas often carbon dioxide that becomes trapped is bubbies within the dough when a dough or batter is baked it sets and the holes left try the gas bubbles remain this is what gives breads cakes and other baked goods to rise and increase in volume
leavening agent are gases that cause the dough to rise in the presence of moisture heat and others the leavening agent reacts to produce gas often carbon dioxide that becomes trapped as bubbies within the dough when a dough or batter is baked it sets and the holes left try the gas bubble s remain this is what gives breads cakes and other baked goods to rise and increase in volume
bread and pastry production (bpp) silaya, salvador, selma, somblingo, sombelon, opena 2. bread and pastry production (bpp) bread and pastry production nc ii (also known as baking and pastry production nc ii) is a technical vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. 3. bread food made of flour, water, and yeast or another leavening agent, mixed together and baked. pastry a dough of flour, short
Dernière mise à jour : 2020-12-11
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