Show Summary Details

Quick Reference

Baked goods may be leavened mechanically by air incorporated in dough mixing, or by steam produced in baking; chemically using a baking powder (sodium, potassium, or ammonium bicarbonate together with an acid); or biologically by yeast fermentation.

Subjects: Medicine and Health.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.