Leavening agent
The function of a leavening agent in cooking helps to tenderize the ingredients. The ingredients get softer the longer they soak with the leavening agent.
Salt (NaCl) is not a leavening agent.
True. Both shortened (butter cakes) and unshortened (foam cakes) cakes may contain a chemical leavening agent such as baking powder or baking soda to help the cake rise and become light and fluffy.
my butt
Bananas are not the best leavening agent for muffins. Baking powder is the best leavening agent for baking. Bananas do not rise to the same degree as baking powder.
Calcium disodium, specifically calcium disodium EDTA, is not a leavening agent. Leavening agents, such as baking soda or baking powder, help baked goods rise by producing gas during the baking process. Calcium disodium EDTA is primarily used as a preservative and chelating agent in food and pharmaceuticals, rather than for leavening.
Most cream puffs do not use a leavening agent. The "shell" or "crust" of the original cream puff uses plain flour and salt, similar to a pie crust. You generally do not want to use a leavening agent as you don't want the shell to "rise".
Do you mean what is a leavening agent?A leavening agent it is an ingredient that makes, doughs and batters softer lighter fluffier buy adding bubbles of air, carbon dioxide or various other chemicals that will react accordingly to moisture.
It is a leavening agent - it makes your recipe rise.
Yeast.
Baking soda (sodium bicarbonate).