Leavening Agent

Also Known As : Raising agent

Descriptions
details

Vegetarian

Usage Tips

Leavening Agents can be added to doughs and batters to give them a good rise.
They can be added to baked goods like cakes, quick bread, cookies and pancakes, raised doughnut, danish pastries.

Common names and forms

Permitted Leavening Agents With Emulsifier

Description

Leavening agents are the substances used as food additives to cause the expansion of doughs and batters by the release of gases like carbon dioxide. They cause a foaming action that lightens and softens the mixture, producing baked products with porous structure. leavening agents include steam, yeast, air, baking powder, and baking soda. They are divided into four types of leavening agents namely, biological, chemical, mechanical and vaporous. Biological leavening agent includes yeast(fresh, active dry and instant dry). Chemical leavening agents are basically baking powder, baking soda, and cream of tartar. Mechanical leavening agents include creaming and whisking. Vaporous leavening agent includes steam.

Selection Guide

Choose the appropriate type of leavening based on the product one is cooking in the kitchen. Check for its "use-by" date on the packaging.

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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”