Leavening agent

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Leavening Agent

A Leavening Agent (pronunciation: /ˈlɛv.ən.ɪŋ ˈeɪ.dʒənt/) is a substance used in doughs and batters that causes them to rise. The leavening agent initiates the process of fermentation which produces gas bubbles to lighten and soften the mixture.

Etymology

The term "leavening agent" comes from the Old English word "leaven", which means to raise dough, and the Latin word "agens" which means something that causes action.

Types of Leavening Agents

There are three main types of leavening agents: biological, chemical, and mechanical.

  • Biological Leavening Agents: These include yeast and bacteria, which produce carbon dioxide gas as a byproduct of fermentation.
  • Chemical Leavening Agents: These include baking powder and baking soda. They produce carbon dioxide gas through chemical reactions.
  • Mechanical Leavening Agents: These include air and steam. They are incorporated into the dough or batter through processes such as beating and sifting.

Related Terms

  • Fermentation: The process by which yeast or bacteria convert sugars into alcohol and carbon dioxide.
  • Yeast: A type of fungus that is used as a leavening agent in baking.
  • Bacteria: Microorganisms that can also be used as leavening agents in certain types of baking.
  • Baking Powder: A dry chemical leavening agent.
  • Baking Soda: Another type of dry chemical leavening agent.

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