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Ingredients that cause a dough or batter to rise and expand by creating gas bubbles in it. Yeast is a natural leavener; baking powder is a chemical leavener.
Unleavened baked goods, that don't have the rising happening in them, are denser and heavier.
Also called:  Agente lievitante (Italian)
Other entries for Leaveners
Chemical Leaveners, Hartshorn, Starters, Yeast
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