dough + raising agents + setting mix

shortening

used to make pastry

fat is crumbled into flour before the addition of liquid

gives the dough a crumbly texture

gluten formation

a protien that forms when water is added

kneading increaes this

fermentation

during bread making, the dough is left to prove allowing yeast to do this

the cells release carbon dixode causing the dough to rise

when baking, the yeast is killed and gas expands further

egg raising agent

whisking eggs traps pockets of air within the liquid batter, known as gas-in-liquid foam

chemical raising agent

they produce carbon dioxide bubbles when heated which helps doughs to rise

self raising flour, baking powder, bicarb of soda

steam raising agent

water present within a mix evaporates when heated producing this raising a dough

biological raising agent

yeast is added to bread dough which ferments to produce gas expands during proivng and baking raising the dough

gelation

some foods set when theyre chilled, foods set this way will ofete n first be thickened by the addition of startch

setting mixtures with protien

when proteins are heated the protien molecules are denatured causing coagulation