Leavening Agents In The Prepration Of Baking Products, The Dough Andbatter Are To Be Leavened. Leavening Is Increasing The Are Of A Dough Or Batter By Creating Or Occluding In Them Small Bubbles Of Gas, Mainly Carbon Dioxide( ProducedBy Yeast Or Chemical Agents), Air Or Water Vapour.Vapour Is Formed From Water During Baking Of All Doughs AndBatters.Air Is Incorporated By Beating The Viscous Batter.
