What is the role of a leavening agent in baking?

The role of a leavening agent in baking is crucial because it is responsible for causing baked products to rise. Leavening agents produce gas (usually carbon dioxide) during the baking process, which creates bubbles in the batter or dough. These bubbles expand when heated, resulting in a light and airy texture in the final product. Common leavening agents include baking soda, baking powder, and yeast.

While adding flavor, enhancing color, and preserving freshness are important aspects of baking, they are not the primary functions of leavening agents. Flavor is typically derived from other ingredients like spices or extracts, color may come from the Maillard reaction or added food coloring, and freshness can be maintained through proper storage or specific ingredients such as preservatives. Therefore, understanding that the primary goal of a leavening agent is to create rise and texture is essential in baking science.