Bakery Leavening Agents

All baked foods are leavened. Even unleavened bread such as matzoh is raised by the steam generated during baking. Normally, leavening is thought of as being due to the products of fermentation (carbon dioxide, alcohol) or to C02 generated by chemical reactions. However, the expansion of air incorporated into a dough during mixing and the formation of steam, from water in the dough, also cause the baking piece to expand. If this does not happen, the product is dense and unappetizing. This article discusses leavening obtained by chemical reactions as well as from yeast fermentation.

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