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.
Leavening of baked and other food products occurs due to either biological, chemical or mechanical means.
Another important factor that one should be aware of is that even though specific leavening agents are selected for their contribution to leavening, they may also impact primary or secondary quality characteristics such as texture, color, and flavor.
In choosing a leavening, one must be aware of the interrelationship between the leavening, structure and temperature of preparation.
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