Provide texture in baked goods
Chemical leavening agents/raising agents impact baked goods by their ability to CO2- formation in the baking process. Usually combinations of an alkaline carbon dioxide source and a weak acid are used in combination. They are used to provide aeration, elasticity, and consistency in dough during the dough preparation and baking processes. Depending on the individual temperatures and benching times during the dough preparation, different raising agents may be necessary to achieve the optimum volume of a product.
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