What are the three leavening gasses that make baked products rise?

Answer 1

The three leavening gases in cooking are air, steam, and carbon dioxide.

Air becomes incorporated no matter what. All breads use air as a leavening gas.

Steam is produced when most breads are cooked. Hot cooking temperatures cause the liquid to boil and become steam.

Carbon Dioxide is produced by reactions between ingredients. The ingredients that may be used to produce carbon dioxide are baking soda, baking powder, and yeast.

Answer 2

Chemical leavening agents are substances such as baking soda and baking powder used to make cooked goods light and fluffy by creating air pockets. They are an alternative to yeast, an organic leavening agent.

Answer 3

The three leavening gases are Air, Steam, Carbon Dioxide. Air becomes incorporated in breads when you sift flour, beat eggs, cream fat and sugar together, and beat or kneed ingredients. Steam is produced when most breads are cooked. Hot cooking temperatures cause the liquids to boil and become steam. Liquids expand when the become steam. Carbon dioxide is produced by reactions between ingredients in bread, three ingredients that may be used to produce carbon dioxide are baking soda, baking powder, and yeast.

Answer 4

Some chemical leavening agents are baking soda and baking powder.