Self-raising flour rises because it contains leavening agents already mixed into the flour. These agents are what provide the lift needed for baked goods.
The Role of Leavening Agents
Unlike plain flour, self-raising flour is specifically formulated to include these crucial ingredients. The presence of leavening agents ensures perfectly risen baked goods without requiring any further additions. When the flour mixture is combined with wet ingredients and exposed to heat (like in an oven), these leavening agents react to produce gases, typically carbon dioxide. These gases get trapped within the dough or batter, causing it to expand and rise.
- No Need for Extras: A key benefit is that you don't need to use additional leavening agents such as baking powder or baking soda when using self-raising flour. The necessary lift is already built in.
A Brief History
The concept of pre-mixed leavening in flour isn't new. Self-rising flour was invented by an English baker named Henry Jones in the mid-1800s. This innovation made baking more convenient and consistent.
By including leavening agents directly in the flour, self-raising flour simplifies the baking process and guarantees the rising action needed for many recipes like cakes, scones, and muffins.
