Leavening agents

A yeast is any species of fungus that grows primarily in a unicellular form and reproduces via budding or fission. Yeasts are eukaryotic microorganisms that originated hundreds of millions of years ago, with at least 1,500 species currently recognized. They constitute about 1% of all described fungal species.

chemical compound

species of fungus

chemical compound

dry chemical leavening agent

chemical used as leavening agent and smelling salt

substance which liberates gas and thereby increases the volume of a dough or batter

potassium acid salt of tartaric acid

strains of yeast commonly used as a leavening agent in baking

Glucono-δ-lactone (GDL), also known as gluconolactone, is an organic compound with the formula . A colorless solid, it is an oxidized derivative of glucose.

thumb|300px|Pain pouliche, a pre-ferment

the process by which a yeast-leavened dough rises, also called "proving"

bread making process