Leavening Agents – for Light, Well-Structured Doughs
Leavening agents play a key role in the production of baked goods: they aerate the dough, support fermentation and create the typical volume and desired crumb structure. In both industrial and artisan processing, it's not just the recipe and dosage that matter – but also the technological functionality and quality of the chosen raising agent.
Whether for classic bread rolls, gluten-free loaves or seasonal specialities like gingerbread – the choice of leavening agent significantly influences the result. Even distribution of air bubbles, a stable crumb structure and optimal dough aeration only occur when the raising agent is tailored to the recipe, processing conditions and final product.
But what exactly is a leavening agent – and how does it work?
Leavening agents enable doughs to rise during baking – they release gases, usually carbon dioxide, which form small bubbles in the dough and give it a lighter texture. The mechanism depends on the type of leavening agent: some react chemically with acids, others act biologically through fermentation, or physically through trapped air or steam.
What is the difference between bicarbonate of soda and baking powder?
Bicarbonate of soda is a single substance (sodium bicarbonate) that requires an acid to become active. Baking powder already contains an acid component – making it ready to use as a leavening agent.
What types of leavening agents are there – and what are they used for?
Leavening agents differ not only in their chemical composition but also in their fields of application. Bicarbonate of soda reacts with acidic ingredients and is ideal for muffins, gingerbread or shortbread. Cream of tartar is a particularly gentle raising agent – often used in delicate baked goods. Soda can be used as an additional component in large-volume doughs. Crucial to the leavening effect are the interplay of recipe, moisture content, pH and processing temperature.
Leavening agents can be divided into three main categories:
1. EU-Certified Leavening Agents (E-numbers)
These include various additives approved under EU Regulation (EC) No. 1333/2008. They release carbon dioxide during baking – usually through a reaction with heat or acid. Examples include:
- Bicarbonate of soda (E 500ii, sodium bicarbonate): A key component in many baking powders. Reacts with acids to release CO₂.
- Cream of tartar (E 336i): A natural acid commonly found in baking powders.
- Ammonium carbonates (E 503, baker’s ammonia): Used for crisp gingerbread and traditional German-style biscuits.
- Potassium carbonate (E 501, potash): Adds deep colour to dark honey cakes.
Note: Baking powder is a mixture of bicarbonate of soda (E 500ii) and an acid, such as citric acid.
2. Natural Leavening Agents
These produce gas through microbial fermentation rather than chemical reaction. Microorganisms such as yeasts or lactic acid bacteria convert sugar into carbon dioxide – loosening the dough and adding both flavour and structure. Typical examples include:
- Yeast: Widely used in breads and small baked goods.
- Sourdough cultures: Popular in traditional or rustic recipes.
- Fermented grain starters: Cereal-honey blends used in low-acid doughs.
3. Physical Leavening Agents
These introduce air, steam or other gases mechanically into the dough. Unlike chemical or biological agents, the gas is generated through physical processes – such as heating or whipping. Examples include:
- Whipped egg whites: Used for airy sponges and soufflés.
- Steam: Helps puff pastry and choux pastry to rise.
- Whipped cream: Used as a supplementary leavening element in fine batters.
In professional baking, physical agents are often used in combination – e.g. alongside chemical leavening agents or to achieve specific textures.
Are there gluten-free leavening agents?
Yes – bicarbonate of soda, cream of tartar and other chemical leavening agents are naturally gluten-free and suitable for corresponding product lines.
Buy Leavening Agents at DistrEbution
At DistrEbution, you'll find a selection of functional leavening agents in food-grade quality – suitable for both industrial and artisan production. Our powdered raw materials offer reliable reaction properties, proven purity and easy handling. Whether you're running a bakery, food business or producing under a private label: we offer tailored pack sizes, transparent labelling and fast delivery.
Order online now – with personal support and attractive bulk pricing.
You’ll also find complementary functional additives in our categories Flour Treatment Agents and Acidifier & Acidity Regulator.
