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By Bo Friberg
Published 1989
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.
ยฉ 1989 All rights reserved. Published by Wiley.
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