Label
All
0
Clear all filters

Leavener; Leavening agent

Appears in

By Bo Friberg

Published 1989

  • About

Leaveners are used to add volume to baked goods, imparting a lighter texture. The most common examples are baking soda, baking powder, and Yeast; however, natural elements, such as air and steam, play the same role. Chemical leavening agents work by producing carbon dioxide.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title