The ingredient category that includes baking powders and yeast is called what?

• A. Fats
• B. Ferments
• C. Leavening agents
• D. Dairy

Answer: (C)

Leavening agents are substances that make dough or batter rise by producing gas bubbles. Baking powder and yeast fit this category because both generate carbon dioxide that expands the dough as it bakes. Baking powder works chemically: when it’s moistened and heated, it releases CO2. Yeast works biologically: it ferments sugars to give off CO2 (and a bit of alcohol), which inflates the dough and creates a light, porous structure. Fats and dairy affect texture, moisture, and flavor but don’t cause rising by gas. The term “ferments” describes the process yeast uses, not the general category name used for these ingredients. So the correct category is leavening agents.