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How do biological raising agents work?

In: Food & Cooking, Baking [Edit categories]

Answer:

Great question that I could take three pages to explain, simply put. Fermentation which changes the chemistry of the dough /batter. Activated with water and carbohydrates ( sugar). The yeast reproduces and consumes the carbohydrates ( sugars). Called proofing

First answer by Vivman. Last edit by Vivman. Contributor trust: 7 [recommend contributor ]. Question popularity: 149 [recommend question].

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