Asked by Ilikecookies2009

When certain substances are added to dough or batter, they allow them to “rise” while baking by releasing air-like gases within a mixture, which then gives them a more fluffy, porous structure. What are these substances called?
Group of answer choices

desiccated agents

leavening agents

extract agents

yeast agents
There are no human answers yet.
Answered by GPT 3.5
leavening agents