Leavening Agents

Leavening agents are substances used in baking to produce gas, which creates bubbles and causes dough or batter to rise, resulting in light, airy textures.Each type works differently: baking soda requires an acidic ingredient (like buttermilk), while double-acting baking powder reacts both when mixed and heated. Yeast provides a slower rise with added flavor complexity. Proper use of leavening agents is crucial for achieving the desired structure in breads, cakes, cookies, and pastries, with factors like timing, temperature, and ingredient ratios playing key roles in success.