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The 12 pages that link to Leavening agent, each with the reason it gives.

• BakingRelated: Gas expansion creates the volume and porous crumb of many baked goods.

• Sodium bicarbonateNarrower topic: Sodium bicarbonate serves as a chemical leavener when heat or an acid releases carbon dioxide.

• Baking powderNarrower topic: Baking powder is one chemical member of this broader class of ways to aerate baked goods.

• Baking sodaNarrower topic: Baking soda is a chemical leavener whose gas production depends on recipe conditions.

• Ammonium bicarbonateNarrower topic: Ammonium bicarbonate leavens by releasing carbon dioxide during heating.

• BatterRelated: Gas bubbles can make batter coatings lighter and more open.

• CakeNarrower topic: Cake leavening creates the bubbles that expand into a lighter crumb.

• PastryRelated: Pastry uses chemical, biological, and physical leavening to create lift.

• BliniNarrower topic: Yeast is a biological leavening agent, though many modern blini recipes omit leavening.

• Ammonium carbonateNarrower topic: Ammonium carbonate releases gases that create porosity in baked products.

• CupcakeRelated: Leavening gives cupcake batter its light, risen structure.

• OladyiNarrower topic: Oladyi's rise depends on gas produced by a leavening method.