Substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda. Gluten, the elastic protein of flour, may also be whipped to produce a foam, as in beaten biscuits. Leavening may be achieved by the process of fermentation, which releases carbon dioxide gas. Bakers’ yeast. Tripathi Products Private Limited brings you good quality Leavening agent such Baking Powder at an affordable price.
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