BIOLOGY
CARBOHYDRATES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Air and eggs
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Baking Soda and Baking Powder
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Yeast
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Salt
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Detailed explanation-1: -Common leavening agents include all of the following EXCEPT. Salt. Yeast. Baking Soda & Baking Powder.
Detailed explanation-2: -leavening agent, substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda.
Detailed explanation-3: -Salt is not a leavening agent, but it controls the rate at which yeast ferments, and that has a big impact on the end result. If you use too much salt, the dough may not rise. On the flip side, the dough will rise too rapidly if don’t use enough salt.
Detailed explanation-4: -The most common leavening agents are: yeast, baking powder, baking soda, and cream of tartar.