Leavening agents, also known as dough conditioners or baking powders, are commonly used in baked goods, puffed snacks, and batter-coated products. In flour-based foods, the addition of leavening agents causes gas formation during baking or frying, as these agents decompose upon heating. This gas expansion increases the product’s volume and creates a uniform, sponge-like porous structure. As a result, the finished product exhibits desirable textures such as crispiness, fluffiness, and softness. Leavening agents are broadly categorized into natural and synthetic types: Natural leavening agents primarily refer to yeast, which ferments sugars to produce carbon dioxide, contributing to dough expansion. Synthetic leavening agents can be divided into four types: Alkaline leavening agents – mainly carbonates and bicarbonates (e.g., sodium bicarbonate). Acidic leavening agents – commonly used examples include potassium bitartrate (cream of tartar), glucono delta-lactone (GDL), and various acid phosphates. Ammonium-based leavening agents – typically ammonium salts, such as ammonium bicarbonate. Compound leavening agents – customized blends formulated from multiple ingredients to suit specific food processing needs. In addition to bakery applications, leavening agents are also used in the production of seafood products and soy-based foods to improve texture and structure. Product item
Sodium Bicarbonate
Potassium Carbonate
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