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Chemistry LibreTexts

5: Leavening Agents

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    The word leavening in the baking trade is used to describe the source of gas that makes a dough or batter expand in the presence of moisture and heat. Leavening agents are available in different forms, from yeast (the organic leavener) to chemical, mechanical, and physical leaveners. Bakers choose the appropriate type of leavening based on the product they are making.

    Thumbnail: Active dried yeast, a granulated form in which yeast is commercially sold. (Public Domain; Ranveig).

    5: Leavening Agents is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Sorangel Rodriguez-Velazquez via source content that was edited to conform to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.