In baking, what does the term ‘leavening agent’ refer to?

The term ‘leavening agent’ specifically refers to a substance that helps dough rise by producing gas, which creates air pockets within the dough. This process increases the volume and lightens the texture of baked goods, resulting in a more appealing final product. Common leavening agents include baking powder, baking soda, yeast, and even whipped egg whites. When these agents are combined with other ingredients in dough or batter, they generate carbon dioxide gas, which causes the mixture to expand and rise during baking. This is fundamental to achieving the desired texture and structure in various baked items like bread, cakes, and pastries. Other options relate to different aspects of baking, such as flavor enhancement or sweetness, but they do not fulfill the specific role of contributing to the rising of dough.