What is leavening?

Leavening is the process of adding a leavening agent, such as yeast or baking powder, to dough or batter to help it rise and become light and fluffy. This is achieved through the production of carbon dioxide gas, which creates air pockets in the dough or batter, causing it to expand and rise during baking. Leavening is commonly used in baking to create bread, cakes, and other baked goods.

Leavening is the process of adding gas to a batter or dough, causing it to rise and become light and airy. This can be done through various methods, including:

- Chemical leavening: This involves adding a chemical agent (such as baking soda, baking powder, or yeast) to the batter or dough. When these agents come into contact with moisture and heat, they release carbon dioxide gas, which causes the batter or dough to expand.
- Biological leavening: This method involves using yeast, a living organism that consumes sugars in the batter or dough and produces carbon dioxide gas as a byproduct.
- Mechanical leavening: This technique incorporates air into the batter or dough by whipping, beating, or folding it. When the batter or dough is heated, the trapped air expands, causing it to rise.

The substance which is used to produce fermentation in a dough or liquid .