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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.

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.

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

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

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

food thickener, thickening agent, liason, beurre manie,

A chocolate powder produced from cocoa beans that have been roasted, husked, and processed to remove the fat, wihch is the cocoa butter contained in the bean.

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.