Does fat serve primarily as a leavening agent in baked products?

No, fat does not serve primarily as a leavening agent in baked products.

While fat can contribute to leavening in some ways, its primary functions in baking are:

* Tenderness: Fat coats flour particles, preventing gluten development and creating a softer, more tender texture.

* Moisture: Fat adds moisture to baked goods, contributing to a moist and chewy texture.

* Flavor: Fat enhances the overall flavor of baked goods.

* Structure: Fat helps to create a stable structure by holding air bubbles and preventing them from collapsing.

Leavening agents are substances that produce gases within a batter or dough, causing it to rise. Common leavening agents include:

* Baking soda: Reacts with acidic ingredients to release carbon dioxide gas.

* Baking powder: Contains baking soda, an acid, and a drying agent, which allows for a longer shelf life.

* Yeast: Ferments sugars to produce carbon dioxide gas.

In summary: While fat can contribute to leavening indirectly by creating a stable structure, its primary roles in baking are related to tenderness, moisture, flavor, and structure. Leavening agents are the primary drivers of rising in baked goods.