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?
(1 point)
Responses
desiccated agents
desiccated agents
leavening agents
leavening agents
yeast agents
yeast agents
extract agents
leavening agents
Butter, cream, and milk all contain something that creates softer, tender baked goods and is referred to as what?
(1 point)
Responses
starch
starch
gluten
gluten
sugar
sugar
fat