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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.

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.

An agent added to baked goods to cause the dough or batter to rise, lightening the texture and adding volume.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

A word describing baked goods that have a leavening agent added to them.

A white powder made for use as a leavening agent which is added as an ingredient when preparing many different types of baked goods that will have thin shells or crusts such as puff pasteries, flat breads, crackers, and some cookies.

A powdered compound used in baking as a leavening agent. It consists of sodium bicarbonate (baking soda) and a starch, such as cornstarch.

A powder made of sodium bicarbonate that is used as a leavening agent for making a variety of baked goods.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.