Raising Agents

 

Also known as a leavening agent or leavening, a raising agent is added to batters and doughs to make them rise. The action of moisture, heat or acidity (or a combination of the three) triggers a reaction with the raising agent to produce gas (usually carbon dioxide), which becomes trapped as it bubbles though the dough. As the dough cooks, these bubbles become set in the mixture, giving breads, cakes, scones and other baked goods a soft, sponge-like texture.

In this section, you'll find information about a number of raising agents, including baking powder for light, airy sponge cakes and yeast for breads and buns.