{"id":572,"date":"2019-06-13T22:49:04","date_gmt":"2019-06-13T22:49:04","guid":{"rendered":"https:\/\/opentextbc.ca\/ingredients\/part\/leavening-agents\/"},"modified":"2019-06-17T19:56:53","modified_gmt":"2019-06-17T19:56:53","slug":"leavening-agents","status":"publish","type":"part","link":"https:\/\/opentextbc.ca\/ingredients\/part\/leavening-agents\/","title":{"raw":"Leavening Agents","rendered":"Leavening Agents"},"content":{"raw":"<div class=\"textbox textbox--learning-objectives\"><header class=\"textbox__header\">\r\n<p class=\"textbox__title\">Learning Objectives<\/p>\r\n\r\n<\/header>\r\n<div class=\"textbox__content\">\r\n<ul>\r\n \t<li>Identify and describe leavening agents used in the food service industry<\/li>\r\n \t<li>Describe the production of leavening agents<\/li>\r\n \t<li>Describe the function of leavening agents in baking<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\r\nThe word <em>leavening<\/em> 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.","rendered":"<div class=\"textbox textbox--learning-objectives\">\n<header class=\"textbox__header\">\n<p class=\"textbox__title\">Learning Objectives<\/p>\n<\/header>\n<div class=\"textbox__content\">\n<ul>\n<li>Identify and describe leavening agents used in the food service industry<\/li>\n<li>Describe the production of leavening agents<\/li>\n<li>Describe the function of leavening agents in baking<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p>The word <em>leavening<\/em> 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.<\/p>\n","protected":false},"parent":0,"menu_order":4,"template":"","meta":{"pb_part_invisible":false,"pb_part_invisible_string":""},"contributor":[],"license":[],"class_list":["post-572","part","type-part","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts"}],"about":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/types\/part"}],"version-history":[{"count":1,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/572\/revisions"}],"predecessor-version":[{"id":855,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/572\/revisions\/855"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/media?parent=572"}],"wp:term":[{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/contributor?post=572"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/license?post=572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}