Leavening

Leavening is the process of producing gas in a dough or batter, causing it to rise and become light and airy. This gas, usually carbon dioxide, creates bubbles that expand when heated. Common leavening agents include yeast, baking powder, and baking soda. Yeast ferments sugars, releasing CO2 slowly, while baking powder and baking soda produce gas quickly when combined with liquids and heat. The leavening process is essential in baking to achieve the desired texture and volume in bread, cakes, and other baked goods.