How do air and steam leaven products?

Air and steam act as leavening agents by creating bubbles that expand during baking, resulting in a lighter texture. When air is incorporated into a batter or dough through methods like creaming or whisking, it forms small pockets that expand when heated. Steam, generated from the moisture in the batter or dough, also creates pressure that helps lift the product as it cooks. Together, they contribute to the rise and volume of baked goods, enhancing their overall structure and texture.