BIOMOLECULES AND ENZYMES

Detailed explanation-1: -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-2: -Learn about the four main types of leaveners – chemical, biological, mechanical and physical – and how they work to make baked goods rise.

Detailed explanation-3: -The most common leavening agents are: yeast, baking powder, baking soda, and cream of tartar. However, many other standard ingredients have some lifting qualities as well, such as: well-sifted flour, eggs, yogurt, beer, or seltzer water.

Detailed explanation-4: -Foods made with brewer’s yeast or cream of tartar isn’t leavened, either. Similarly, egg whites, autolyzed yeast and cornstarch are not leavening agents and can be used to cook when religious observance requires you to eat only unleavened foods.