Most of the leavening in flour mixtures is produced by
A) air incorporated when mixing in the flour.
B) carbon dioxide produced by biological or chemical sources.
C) steam rising from the flour mixtures.
D) steam produced from biological or chemical sources.

Question

Quizplus · Accepted Answer

Carbon dioxide produced by biological (e.g., yeast) or chemical (e.g., baking powder, baking soda) leavening agents is the primary source of leavening in flour mixtures, causing them to rise and become light and porous.

Most of the Leavening in Flour Mixtures Is Produced by