Dessert
Leavening is giving dough volume and a porous texture through the gas produced by adding a raising agent such as baking powder, baking soda, or yeast. Chemical raising agents give quick results, while yeast works through biological fermentation. Proper leavening ensures cakes and breads are light and soft.
Where It's Used
“Add the baking powder to the cake batter by sifting it together with the flour.”
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