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natural leavening agents - Glossary Search
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Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.
The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.
Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.
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