Editing Leavening agent (section)

== Other leavens ==
[[Steam]] and [[air]] are used as leavening agents when they expand upon heating.<ref>{{Cite book |last1=Ensminger |first1=Marion Eugene |title=Foods & Nutrition Encyclopedia, Two Volume Set |last2=Ensminger |first2=Audrey H. |publisher=CRC Press |year=1993 |isbn=0-8493-8980-1 |location=Boca Raton, FL |pages=249 |language=en}}</ref> To take advantage of this style of leavening, the baking must be done at high enough temperatures to flash the water to steam, with a batter that is capable of holding the steam in until set. This effect is typically used in products having one large cavity, such as [[popover]]s, [[Yorkshire pudding]]s, [[pita]], and most preparations made from [[choux pastry]]. The effect is also seen to a lesser extent in [[tempura]].