leavened

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Leavened foods are those that undergo fermentation, resulting in a light and airy texture. Bread is the most common leavened food, where yeast or sourdough starter is used to produce carbon dioxide bubbles that make the dough rise. Other popular leavened dishes include pancakes and certain pastries, like croissants, which rely on layers of dough and yeast. Leavening agents not only enhance texture but also contribute to flavor development during the baking process, making these foods a staple in many cuisines around the world.