Question

When certain substances are added to dough or batter, they allow them to "rise" while baking by releasing air-like gases within a mixture, which then gives

them a more fluffy, porous structure. What are these substances called?
A. desiccated agents
B. leavening agents
C.
D.
yeast agents
extract agents

Answer 1

Leavening agents are substances that release air-like gases in dough or batter, causing them to rise and become fluffy and porous.

Step-by-step explanation:

The substances that allow dough or batter to rise during baking by releasing air-like gases are called leavening agents. These agents produce carbon dioxide gas and create air pockets within the mixture, resulting in a fluffy and porous structure in the final product. Examples of leavening agents include baking soda, baking powder, and yeast.

Learn more about Leavening agents in baking