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 ...
... Without sufficient leavening from the beer, a loaf of beer bread will be fairly dense and heavy unless an additional leavening agent, e.g ... Beer bread without a leavening agent is very sturdy and tends not to lose moisture if it is overcooked ... Beer bread may also be purchased as a packaged mix with the dry ingredients, including leavening agents, already included ...
... Calcium dihydrogen phosphate is also used in the food industry as a leavening agent to cause baked goods to rise ... Because it is acidic, when combined with an alkali ingredient, commonly sodium bicarbonate (baking soda) or potassium bicarbonate, it reacts to produce carbon dioxide and a salt ...
Famous quotes containing the word agent:
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—Bill Cosby (20th century)