Chemical Leaveners

Chemical leaveners are integral to baking, creating aeration and lightness in dough and batter through chemical reactions. Baking powder, a blend of acid and base, releases carbon dioxide gas upon contact with liquid and heat, causing the mixture to rise. Baking soda, a base, requires an acid to trigger its gas-releasing reaction. These leaveners are crucial for various baked goods, from cakes to pancakes, providing an efficient alternative to yeast for achieving desired textures and flavors.