A leavening agent (also leavening or leaven; /ˈlɛvənɪŋ/ or /ˈlɛvən/) is any one of a number of substances used in doughs and batters that causes a foaming action which lightens and softens the finished product.
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Some articles on leavening agent:
... Steam and air are used as leavening agents when they expand upon heating ... To take advantage of this style of leavening, the baking must be done at high enough temperatures to flash the water to steam, with a batter that is capable of holding the ...
... Without sufficient leavening from the beer, a loaf of beer bread will be fairly dense and heavy unless an additional leavening agent, e.g ... Self-raising flour may be used because it is a mixture of flour and leavening agent ... Beer bread without a leavening agent is very sturdy and tends not to lose moisture if it is overcooked ...
... phosphate is also used in the food industry as a leavening agent to cause baked goods to rise ...
Famous quotes containing the word agent:
“The agent never receipts his bill, puts his hat on and bows himself out. He stays around forever, not only for as long as you can write anything that anyone will buy, but as long as anyone will buy any portion of any right to anything that you ever did write. He just takes ten per cent of your life.”
—Raymond Chandler (18881959)