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Types of Leavening Agents

Air
Air

Leavening agent, substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda.

Biological – Yeast (by Fermentation)
Biological – Yeast (by Fermentation)

Yeast is the most widely used biological leavening agent. As yeast grows, it converts sugar food into alcohol and carbon dioxide through fermentation. Yeast should be stored in a cool, dry place, but should always be at room temperature before being dissolved in liquid.

Bread Soda
Bread Soda

Leavening agents make bread and other baked good rise by causing a foaming action that traps air bubbles in the food as it cooks. The trapped air gives the final product a light and fluffy texture. There are three types of leavening agents.

Chemical
Chemical

Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum).

Yeast
Yeast

The ideal temperature for yeast growth is 100 to 115 degrees F., but for leavening purposes, the ideal temperature is 80 to 95 degrees F. If the yeast grows too quickly, it will produce large bubble pockets in the end product.

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