The ingredient which makes baked products rise. LEAVENING AGENTS The ingredient which makes baked products rise.

Types of Leavening Agents Air Steam Chemicals Yeast

AIR IS TRAPPED BY: Sifting Flour Creaming fat and sugar Beating egg whites and batter Oven heat makes air expand and the product rises.

STEAM Product contains relatively large amounts of water. High temperature is used when baking. Combinations of water and heat creates steam which makes the product rise.

CHEMICALS Baking Soda must be mixed with acidic food (Example sour milk or buttermilk). Baking Powder is a combination of dry acid and baking soda. When chemical leavening agents are mixed with a liquid, the mixture gives off carbon dioxide (CO2). Heat makes the carbon dioxide expand and the product rises.

YEAST Yeast is a living, microscopic, single-cell organism. Yeast needs food, moisture, warmth in order to grow. As yeast grows, it gives off carbon dioxide. Heat makes the carbon dioxide expand and the product rises.