Describe what leavening agents do for baked products?

My goodness. It appears to me as though you want us to do all of your homework for you. How can you learn to cook this way?

Leavening agents play an important role in baking by causing the dough or batter to rise and become lighter and softer. They are added to the mixture to create carbon dioxide gas, which gets trapped in the dough or batter. This gas, in turn, causes the product to expand and increase in volume during baking.

Here are some commonly used leavening agents and how they work:

1. Yeast: Yeast is a microorganism that converts sugars into carbon dioxide gas and alcohol through fermentation. When yeast is added to dough, it consumes the sugar and produces carbon dioxide, causing the dough to rise. The alcohol produced by yeast also adds flavor to the bread.

To use yeast, it needs to be activated by dissolving it in warm water and feeding it with sugar. The yeast mixture is then added to the dough, and the dough is allowed to rise for a period of time before baking.

2. Baking Powder: Baking powder is a combination of baking soda, an acid (such as cream of tartar), and a moisture-absorbing agent (such as cornstarch). When baking powder comes into contact with moisture and heat, it produces carbon dioxide gas. The acid reacts with the baking soda, creating the gas bubbles that cause the dough or batter to rise.

Unlike yeast, baking powder does not require time to rise before baking. It starts to react as soon as it comes into contact with a liquid, so you need to bake your product immediately after mixing the batter.

3. Baking Soda: Baking soda is another leavening agent commonly used in baking. It is a base and needs an acidic ingredient to react and release carbon dioxide gas. When baking soda is combined with an acid (such as yogurt, buttermilk, lemon juice, or vinegar) and moisture, it produces carbon dioxide bubbles, causing the mixture to rise.

It's important to note that baking soda requires an acidic ingredient in the recipe for proper activation. Additionally, because baking soda reacts quickly, the batter should be baked immediately after mixing to avoid losing the gas bubbles.

In summary, leavening agents like yeast, baking powder, and baking soda make baked products rise by creating carbon dioxide gas. Each leavening agent has its own activation and usage requirements, so it's important to follow the recipe instructions carefully to achieve the desired results.