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Learning, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR (616 words) |
 | 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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