Which of the following is NOT a leavening agent?

• A. Salt
• B. Baking Soda
• C. Yeast
• D. Air

Answer: (A)

Leavening agents are substances that make dough or batter rise by producing gas or by trapping air that expands during heating. Salt doesn’t do any of that. It’s used to flavor food and to regulate yeast activity and gluten development, which can influence texture, but it doesn’t generate the gas needed to lift dough.

Yeast produces carbon dioxide as it ferments sugar, which inflates the dough. Baking soda reacts with acids in a batter to release carbon dioxide, helping baked goods rise. Air contributes to leavening when it’s incorporated and then expands when heated, as seen in whipped meringues or light cakes. Since salt doesn’t create gas or cause expansion, it’s not considered a leavening agent.