Leavening agents: Leavening agents are substances which, in a gaseous batter (mainly carbon dioxide), expand, store and relax. Baking transforms the gas bubbles of the dough into the pores of the crumb of the dough. Only this relaxation makes the paste edible; Unsoftened bakery products can hardly be chewed, but only sucked (example: gingerbread in the past, before starting to loosen it with deer horn salt, see point...
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