Leavening agents

Leavening agents are ingredients used in baking to make dough or batter rise, creating a light, airy texture. They produce gases like carbon dioxide, which get trapped in the mixture, causing it to expand. Common leavening agents include yeast, baking powder, and baking soda. Yeast ferments and releases gases slowly, ideal for bread. Baking powder and baking soda react quickly when wet or heated, often used in cakes and cookies. These agents ensure baked goods are soft, fluffy, and have good volume.