What is the primary function of leavening agents in baking?

Leavening agents are crucial in baking because their primary function is to create an airy structure in baked goods. When leavening agents such as baking soda, baking powder, or yeast are used, they produce gases—typically carbon dioxide—that get trapped in the batter or dough. As a result, this gas expands during baking, causing the mixture to rise and develop a light, fluffy texture. This leavening process is essential for a variety of baked items, including bread, cakes, and pastries, as it influences the final volume and texture, allowing them to be tender and enjoyable to eat.

Other functions mentioned, such as adding flavor, providing texture, or preserving ingredients, do not encapsulate the primary role of leavening agents. While some leavening agents can indeed impart subtle flavors or contribute to the overall texture of a baked good, their main purpose is clearly centered on creating that characteristic airy structure that defines many beloved bakery products.