Leavening is produced using microorganisms such as yeast and/or sourdough bacteria or chemical agents like baking powder, or ammonium bicarbonate.
<h3>Demonstration of the leavening agent</h3>
The resulting CO2 gas from the leavening agent made above, along with water vapor and entrapped air expand during baking, causing the dough or batter to rise.
Therefore, the impart is that of expansion.
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