Linked from

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.

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

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

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