answersLogoWhite

0

Agents that are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies. Physical leavens include water vapor, which is released as steam at high temperatures (as in popovers), and air, which is incorporated by beating. Chemical leaven (baking powder and baking soda) and biological leavens (yeasts and certain bacteria) raise the mixture by the formation of carbon dioxide gas, which is expanded by heat.

User Avatar

Wiki User

15y ago

What else can I help you with?

Related Questions