Leavening Agents

<p><a href="http://en.wikipedia.org/wiki/Leavening_agent" title="Leavening agent" >Leavening agents</a>&nbsp;cause dough to rise by producing carbon dioxide.&nbsp;<a href="http://en.wikipedia.org/wiki/Baker%27s_yeast" title="Baker's yeast" >Baker's yeast</a>&nbsp;produces carbon dioxide by fermentation of sugars within the dough, while chemical leaveners such as&nbsp;<a href="http://en.wikipedia.org/wiki/Baking_powder" title="Baking powder" >baking powder</a>&nbsp;and&nbsp;<a href="http://en.wikipedia.org/wiki/Baking_soda" title="Baking soda" class="mw-redirect" >baking soda</a> release carbon dioxide when heated or if exposed to&nbsp;<a href="http://en.wikipedia.org/wiki/Acid" title="Acid" >acids</a>.</p>

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