A Leavener (Leavening Agent), is a substance used to increase the volume of a baked product. A leavening agent comes in three different types: Biological, Chemical, and Physical. Each type has its own set of characteristics to increase the volume of the product. It is also described as a food additive that produces Carbon Dioxide in baked goods, giving it a lighter texture.
A Biological leavening agent is a microscopic fungus that converts its food and carbohydrates into carbon dioxide through a process called Fermentation. Another name to describe this type of leavening agent is Organic, a class of compounds derived from plants and animals. Yeast is another type of biological leavening agent used in cooking, more commonly found in the preparation of bread, (See Bread >Yeast tab for more information).
A Chemical leavening agent contains other compounds in it to release carbon dioxide. Baking Powder and Baking Soda are two types of chemical leavening agent used in cooking. They both contain additional components to release its carbon dioxide when heated.
A Physical, (natural) leavening agent is a type that is not driven from a natural source or contains other components. Steam is a physical leavening agent in the oven. Steam is produced when water is present in a heated environment or when there is enough water in the batter or dough. Water contains oxygen. The water vapors begin to form and are circulated in the oven. One example is when water is poured into a baker's pan and placed on the bottom rack. When water is heated, steam is released from the bottom and will begin to push its was up, adding pressure to the bottom of the sheet/loaf pan that was placed on the oven rack above it.
Eggs (whites) also act as a leavening agent in batters and doughs. The egg whites contain a high volume of protein. When egg whites are whipped and heated, their protein coils begin to unfold and recombines. This creates a web, or network, that traps the air in it. Any other liquids that were added to the mixture will create steam, allowing it to rise.
A Biological leavening agent is a microscopic fungus that converts its food and carbohydrates into carbon dioxide through a process called Fermentation. Another name to describe this type of leavening agent is Organic, a class of compounds derived from plants and animals. Yeast is another type of biological leavening agent used in cooking, more commonly found in the preparation of bread, (See Bread >Yeast tab for more information).
A Chemical leavening agent contains other compounds in it to release carbon dioxide. Baking Powder and Baking Soda are two types of chemical leavening agent used in cooking. They both contain additional components to release its carbon dioxide when heated.
- Baking Powder: A mixture of sodium bicarbonate and an acid, such as cream of tartar. The gas is released when the powder comes into contact with moisture in a high-temperature environment.
- Baking Soda: A sodium bicarbonate that requires an acid, and moisture, to release its carbon dioxide.
A Physical, (natural) leavening agent is a type that is not driven from a natural source or contains other components. Steam is a physical leavening agent in the oven. Steam is produced when water is present in a heated environment or when there is enough water in the batter or dough. Water contains oxygen. The water vapors begin to form and are circulated in the oven. One example is when water is poured into a baker's pan and placed on the bottom rack. When water is heated, steam is released from the bottom and will begin to push its was up, adding pressure to the bottom of the sheet/loaf pan that was placed on the oven rack above it.
Eggs (whites) also act as a leavening agent in batters and doughs. The egg whites contain a high volume of protein. When egg whites are whipped and heated, their protein coils begin to unfold and recombines. This creates a web, or network, that traps the air in it. Any other liquids that were added to the mixture will create steam, allowing it to rise.
