Select all of the following which are leavening agents. Baking powder Flour Instant yeast Air Water

## Step 1<br />Leavening agents are substances that produce gas when they react with other ingredients in a dough or batter. This gas causes the mixture to expand, making the product light and porous. The common types of leavening agents include baking powder, baking soda, and yeast.<br /><br />## Step 2<br />Baking powder is a leavening agent. It is a mixture of an acid (like cream of tartar), a base (like baking soda), and a starch (like cornstarch). When it reacts with the acidic ingredients in a recipe, it produces carbon dioxide gas, which causes the dough to rise.<br /><br />## Step 3<br />Flour is not a leavening agent. It is a main ingredient in many baked goods but does not produce gas to leaven the mixture.<br /><br />## Step 4<br />Instant yeast is a leavening agent. It is a type of dry yeast that can be mixed directly into the dough. When it comes into contact with the moisture in the dough, it ferments and produces carbon dioxide gas, causing the dough to rise.<br /><br />## Step 5<br />Air is a leavening agent. It is incorporated into batters and doughs through methods like creaming (beating fat and sugar together) or whipping (beating air into a mixture). The air expands as it bakes, causing the product to rise.<br /><br />## Step 6<br />Water is not a leavening agent. It is a necessary ingredient in many recipes, especially when using yeast, as it activates the yeast. However, on its own, it does not produce gas to leaven a mixture.