Leavening

Leavening refers to any one of a number of substances used in doughs and batters that cause a foaming action that lightens and softens the mixture. An alternative or supplement to leavening in baked goods is mechanical aeration. Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, but can also be other kinds, such as hydrogen.

Types of leavening agents

Leavening agents can be categorized into three main types: biological, chemical, and mechanical.

Biological

Biological leavening agents include the yeast species Saccharomyces cerevisiae and Candida milleri, as well as bacteria such as Lactobacillus. These agents work by converting carbohydrates into carbon dioxide and alcohol in a process known as fermentation.

Chemical

Chemical leavening agents include baking powder and baking soda. Baking powder contains baking soda and a dry acid that react to produce carbon dioxide when mixed with the liquid ingredients in the batter or dough.

Mechanical

Mechanical leavening agents involve the incorporation of air or steam into a batter or dough, through processes such as beating and sifting the flour.

History

The first leavened bread was likely the result of wild yeasts present in the grain. The development of leavened bread can probably be traced back to prehistoric times.

See also

• Baking powder
• Baking soda
• Yeast
• Fermentation (food)

References

Leavening Resources
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