Leavening Agents

Learning Objectives

  • Identify and describe leavening agents used in the food service industry
  • Describe the production of leavening agents
  • Describe the function of leavening agents in baking

The word leavening in the baking trade is used to describe the source of gas that makes a dough or batter expand in the presence of moisture and heat. Leavening agents are available in different forms, from yeast (the organic leavener) to chemical, mechanical, and physical leaveners. Bakers choose the appropriate type of leavening based on the product they are making.


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Understanding Ingredients for the Canadian Baker Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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