3 Chapter 3-Categories of Leavening

Learning Objectives

Categories of leavening

There are three categories of leavening in baked goods.

  • Physical Leavening (air/steam)
  • Biological Leavening (yeast/fermentation)
  • Chemical Leavening (baking soda/baking powder)

While almost all baked products will have an amount of physical leavening (air/steam), most breads will use yeast/fermentation (biological leavening) and most pastries (cookies, cakes, quick breads) will use chemical leavening to increase volume.  Some pastries only use physical leavening to increase volume (pate a choux, puff pastry, angel food cake).

Click on the image below to read an article by “The Spruce” devoted to the 3 types of leavening:

Images of a mixer (physical leavening), a loaf of bread (biological leavening) and containers of baking soda and baking powder (chemical leavening)

You may also watch this video (until minute 5:45) which explains the different types of leavening categories.

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To the extent possible under law, Susan Lagalle has waived all copyright and related or neighboring rights to The Science of Baking--Leaveners, except where otherwise noted.

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