Leaving

Leavening refers to ingredients or processes that cause doughs and batters to rise, creating a lighter texture. This is typically achieved through the production of gases like carbon dioxide, oxygen, or steam within the food product. Common leavening agents include chemical leaveners (like baking soda and baking powder) and biological leaveners (like yeast).

Leavening agents are added to baked goods to improve their texture, volume, and appearance. They are essential in products such as bread, cakes, cookies, and muffins, where a light and airy structure is desired. Manufacturers use them to create the characteristic rise and crumb of these foods.

Leavening agents are generally recognized as safe (GRAS) by the FDA when used as intended. For example, baking soda (sodium bicarbonate) and baking powder are common chemical leaveners. Yeast, a biological leavener, is also widely used and consumed. International bodies like JECFA have evaluated many leavening agents. At typical consumption levels found in baked goods, these ingredients do not pose health concerns for most people.