Jästmedel

Jästmedel, also known as leavening agents, are substances used in baking to cause dough or batter to rise, resulting in a lighter and more porous final product. The most common jästmedel is baking powder, which is a dry chemical leavening agent composed of an acid, a base, and a gas-producing agent. When mixed with a liquid, the acid and base react to produce carbon dioxide gas, which causes the dough or batter to rise. Baking soda is another common jästmedel, which is a base that reacts with an acid in the dough or batter to produce carbon dioxide gas. Yeast is a biological leavening agent that is used in bread making. It is a living organism that feeds on sugars in the dough and produces carbon dioxide gas as a byproduct, causing the dough to rise. Jästmedel are essential in baking as they help to create the desired texture and structure in baked goods.