Highlight four functions of leavening.

1. Leavening helps to create a light and airy texture in baked goods by producing carbon dioxide gas, which expands the dough or batter.

2. Leavening helps to improve the overall flavor and aroma of baked goods by promoting fermentation, which can enhance the complexity of flavors.

3. Leavening helps to improve the structure and volume of baked goods by strengthening the gluten network and creating a more uniform crumb structure.

4. Leavening helps to increase the shelf life of baked goods by creating a more stable and resilient texture that can withstand storage and transportation.

1. Provides Structure: Leavening creates gas bubbles that expand during baking, resulting in a lighter, more porous texture.
2. Increases Volume: The expansion of gas bubbles increases the volume of the dough or batter, giving baked goods a desirable height and size.
3. Improves Mouthfeel: Leavening makes baked goods softer and more tender by reducing the density and creating air pockets.
4. Enhances Flavor: The presence of gas bubbles allows for better flavor absorption, making baked goods taste more flavorful.