Bread baking processes are conducted twice per each leavening agent to get a mean value of the change in height. The results are recorded by measuring the height of the dough center before and after the baking to obtain the change in height. Baking ingredients are limited to 400g of all-purpose flour, 240g water, and 8g salt to prevent any possible variables that may affect the results. This baking experiment is done over one week with a hypothesis that if five leavening agents are categorized into different characteristics of leavening process, then there will also be certain differences in the change of the height of each leavening agent type. The five leavening agents used in this experiment are air, baking soda, instant dry yeast, egg whites, and sourdough starter. In this research five different leavening agents are tested throughout the baking process of bread to find out which leavening agents rise the dough more. Leavening agents are largely classified into three categories: chemical, biological, and mechanical.

The gas bubbles produced are mostly carbon dioxide or water vapor. Leavening causes gas bubbles that soften and rise the dough. Leavening is an inevitable and natural outcome in process of baking breads regardless of having chemical agents in the dough or not.

Anova post hoc in graphpad prism 8