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Leavening agent
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A leavening agent is an organism or substance that when added to a dough[?] of flour and water causes it to "rise" by evolving carbon dioxide or other gasses that become trapped as bubbles[?] within the dough.
Commonly used leavening agents include:
External Links Leavening (http://users.rcn.com/sue.interport/food/leavning)
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