Editing Leavening agent (section)

== Mechanical leavening ==
{{Unreferenced section|date=February 2020}}


Using a [[whisk]] on certain liquids, notably [[cream]] or [[egg white]]s, can also create foams through mechanical action. This is the method employed in the making of [[sponge cake]]s, where an egg protein matrix produced by vigorous whipping provides almost all the structure of the finished product.

The [[Chorleywood bread process]] uses a mix of biological and mechanical leavening to produce bread; while it is considered by food processors{{who|date=February 2020}} to be an effective way to deal with the soft wheat flours characteristic of British Isles agriculture, it is controversial{{according to whom|date=February 2020}} due to a perceived lack of quality in the final product. The process has nevertheless been adapted by industrial bakers in other parts of the world.