Growing Consumption of Processed Baked Products to Drive the Overall Growth of the Global Food Leavening Agent Market
The leavening agent is a substance which causes the expansion of dough's and batters by the release of gases, producing baked products with a porous structure. Leavening of baked ingredients with air is executed by means of vigorous mixing that incorporates air bubbles which generates foam. The gas produced by this method is regularly carbon dioxide, or now and again hydrogen. However, the ratio of leavening agent and acid must be balanced with a purpose to create proper carbon-dioxide in...
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