This web book is designed to help you understand Leavening in Baked Goods. This book will cover the following Learning Objectives:
Learning Objectives
What is leavening?
Why do we need to leaven our pastries?
A brief history of Chemical Leaveners.
Categories of leavening.
Types of leavening gases.
How the process of leavening works.
Types of chemical leaveners.
([Photograph of baking soda], 2024)
Note: Leavening with yeast will be discussed at a different time, this resource focuses mainly on chemical leavening.
