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 Leavening - Definition 

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 gases that become trapped as bubbles within the dough.

Commonly used leavening agents include:

See also

Wikibooks
Wikibooks Cookbook has more about this subject:

External links

  • Leavening (http://users.rcn.com/sue.interport/food/leavning.html)
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