Leavened

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Leavening is the action used to introduce bubbles into dough which when cooked, leaves a matrix of holes, often supported by proteins such as gluten that make the product airy and light.

There are many ways used to leaven doughs:

Unleavened

Unleavened, particularly when applied to bread, is when no leavening or rising agent is used. This normally means no yeast is used, due to religious taboo.


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