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Encyclopedia > Raising agent

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 Cookbook has more about this subject:
Leavening agent
  • Category:Leavening agents

External links

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

  Results from FactBites:
 
organic grain, flour, yeasts, raising agents, uk (902 words)
When bread is made using a cultured starter as the raising agent it is referred to as a sourdough loaf.
The raising agents used at Doves Farm are sodium bicarbonate and monoclacium phosphate.
It is often one of the raising agents used in biscuit manufacture where the carbon dioxide and ammonia combine to raise the biscuit dough.
  More results at FactBites »


 

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