Encyclopedia > Leavening agent

  Article Content

Leavening agent

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)



All Wikipedia text is available under the terms of the GNU Free Documentation License

 
  Search Encyclopedia

Search over one million articles, find something about almost anything!
 
 
  
  Featured Article
Canadian Charter of Rights and Freedoms

... necessary in a democratic society); limits on freedom of expression are accepted as in Canada (art. 9(2) ECHR: subject to such formalities, conditions, restrictions or ...

 
 
 
This page was created in 36.8 ms