There are several things which help baked products rise. The one you use often depends on what it is you are baking. For homemade breads, yeast is what is used to make the bread rise. For cakes, pancakes, biscuits and cornbread, baking soda or baking powder is what's used to make them rise. Also, eggs are the 'leavening' agent in some baked goods, such as pound cake.
Since rich doughs contain ingridients with fat in them, such as butter eggs and sugar, that slows down the fermentation process. By adding yeast, it helps to speed up the process and also help the products to rise as they bake.
Yeast extract
Umm, I'm sure bread can rise at any time, as long as there is yeast in it that makes it rise when you bake it.
Flour
Cookies can still bake without baking soda, but they may turn out denser and lack the typical light and airy texture that baking soda helps to achieve. Baking soda helps cookies rise and spread during baking, so without it, the cookies may be more compact and less tender.
Without yeast, dough would not rise or bake properly.
to put in cakes or other stuff you bake so that the thing you bake will rise, instead of staying in the batter form
Because when you bake a cake, you cant take the ingredients back. And when you bake it, the chemicals rise, making it a Chemical Change.
Mix and prepare the dough, let it rise (proof), then bake the product.
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1902
easy bake oven