Leavening agent

A leavening agent is a ingredient used in baking to produce gas that makes dough or batter rise, creating a light and airy texture in baked goods. Common leavening agents include baking powder, baking soda, and yeast. They work by releasing carbon dioxide gas—either through chemical reactions or fermentation—trapping air bubbles in the mixture. This process causes the dough or batter to expand and become porous, resulting in bread, cakes, and pastries that are soft and fluffy. Leavening agents are essential for achieving the proper rise and texture in various baked foods.