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Leavened: Difference between revisions
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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. | '''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: | There are many ways used to leaven doughs: | ||
* '''Biological leaveners''' | * '''Biological leaveners''' | ||