Leavening
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What it is
Leavening is a process that makes baked goods light and airy by creating gas bubbles within the dough or batter. This gas, usually carbon dioxide, expands during baking, causing the product to rise. Common leavening agents include yeast, baking soda, and baking powder.
Why it's used
Manufacturers add leavening to baked goods to achieve a desirable texture, making them soft, fluffy, and less dense. It is essential for products like bread, cakes, cookies, pancakes, and waffles. Without leavening, these foods would be flat and hard.
Health notes
Leavening refers to a function rather than a single ingredient, and its health implications depend on the specific leavening agents used. Common leavening agents like baking soda (sodium bicarbonate), baking powder, and yeast are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for their intended uses. These agents are widely consumed in typical diets and are not associated with adverse health effects at normal intake levels.
Allergen info
Leavening itself is not a major allergen. However, specific leavening agents or the products they are used in may contain or be derived from major allergens, such as wheat in some baking powders.