What are the three leavening gasses that make baked products rise?

1. Carbon Dioxide (CO2): This is the most common leavening gas. It's produced by the action of yeast, baking soda, or baking powder.

* Yeast: Yeast ferments sugars, releasing CO2 as a byproduct.

* Baking soda: Baking soda reacts with an acidic ingredient, like buttermilk or lemon juice, to produce CO2.

* Baking powder: Baking powder is a combination of baking soda, an acid, and a drying agent. It produces CO2 when mixed with moisture.

2. Steam: Steam is produced when water in the batter or dough turns to vapor during baking. This expansion creates lift and also contributes to a light and airy texture.

3. Air: Air is incorporated into batters and doughs through various methods like whisking, creaming, or kneading. The air expands during baking, contributing to rise.

These three leavening agents work together to create the desired lightness and texture in baked goods.