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Leavening Agents

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Unlike liquids and solids, gases expand greatly when they are heated. Leavening is the production or incorporation of gases in a baked product to increase volume and to produce shape and texture. These gases must be retained in the product until the structure is set enough (by the coagulation of gluten and egg proteins and the gelatinization of starches) to hold its shape.

The three main gases that leaven baked goods are carbon dioxide, steam, and air. Two of these gases, steam and air, are present in all baked goods.

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