How do you aerate in baking?

Answer 1

The most common method of incorporating air into baked products is to use beaten eggwhites. The egg white holds the air bubbles in suspension and when the product is cooked, the protein solidifies trapping the air permanently. Think Souffle.
Also you can use baking powder or other chemical agents.

Answer 2

Yeast, as a leavening agent, consumes sugar in dough and converts it into carbon dioxide. This causes the dough to expand and form pockets or bubbles.

When the dough is baked, the yeast die off and the air pockets "set" leaving a spongy texture common to leavened baked goods, such as bread.

Answer 3

In baking you can areate by whisking, whipping and beating. You could use a wooden spoon, a whisk, a fork etc.

Answer 4

It is just like aerating the ground. Poking holes in it!

Answer 5

To combine flour and air by passing through a sieve

Answer 6

When you are creaming butter and sugar, aeration creates little bubbles that allow leaveners like baking powder to get inside those bubbles to create rise in baked goods.