Final answer:
Organic leavening agents, like yeast, are living organisms that generate carbon dioxide gas to make the dough rise. Chemical leavening agents, like baking powder, rely on chemical reactions to produce carbon dioxide.
Step-by-step explanation:
In bread making, leavening agents are used to make the dough rise and create a light and aerated texture. There are two types of leavening agents: organic and chemical. Organic leavening agents are typically organisms that generate carbon dioxide, such as yeast. Yeast is easily cultured and can be kept alive under various conditions. On the other hand, chemical leavening agents, like baking powder, rely on chemical reactions to produce carbon dioxide gas. These reactions usually involve the combination of an acid and a base, which release carbon dioxide when mixed with moisture and heat.