The Leavening agent reference article from the English Wikipedia on 24-Apr-2004 (provided by Fixed Reference: snapshots of Wikipedia from wikipedia.org)

Leavening agent

A leavening agent is an organism or substance that when added to a dough of flour and water causes it to "rise" by evolving carbon dioxide or other gasses that become trapped as bubbles within the dough.

Commonly used leavening agents include:

• baker's yeast
• sourdough
• yoghurt
• baking powder
• steam
• air

External links

• Leavening

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