Give four reasons why it's important to leaven the products.

1. Leavening helps to create a light and airy texture in baked goods, making them more enjoyable to eat.

2. Leavening agents help dough to rise, resulting in a higher volume and better overall appearance of the final product.

3. Leavening can improve the flavor of baked goods by creating a more complex and developed taste.

4. Proper leavening can also help to ensure that baked goods have a consistent texture and structure throughout, preventing them from being too dense or gummy.

1. Increased Volume: Leavening agents create gases that expand and form air pockets within the dough, resulting in increased volume and fluffiness.
2. Improved Texture: The air pockets formed during leavening create a tender and crumbly texture, making the products more enjoyable to eat.
3. Enhanced Flavor: The fermentation process that occurs during leavening produces enzymes that break down complex carbohydrates, resulting in a more developed and flavorful taste.
4. Improved Digestion: Leavened products are easier to digest as the fermentation process partially breaks down starches, making them more available for enzymes in the digestive system.