What is the function of leavening agents in baked goods?

Leavening agents play a crucial role in the baking process by producing gases that create air pockets within the dough or batter. This reaction happens through various chemical processes and is essential for achieving the desired texture and volume in baked goods. When incorporated into a recipe, leavening agents, such as yeast, baking powder, or baking soda, release gases like carbon dioxide. This gas gets trapped in the dough, causing it to expand and rise, resulting in a light and airy structure in products such as bread, cakes, and pastries. The rising process is fundamental to creating the right consistency and mouthfeel of these baked items, which is why understanding the role of leavening agents is critical in culinary practices.

The other choices do not accurately describe the primary function of leavening agents. While flavoring and preservation are important aspects of food preparation, they are not the primary role of leavening agents. Additionally, leavening agents do not increase cooking time; instead, they work to achieve the correct texture more efficiently.