section_path: Leavening/Chemicals
section_name: Chemicals
paragraph_text: Chemicals
  
  A simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use baking powder or a self-raising flour that includes baking powder. The second is to include an acidic ingredient such as buttermilk and add baking soda; the reaction of the acid with the soda produces gas. Chemically leavened breads are called quick breads and soda breads. This method is commonly used to make muffins, pancakes, American-style biscuits, and quick breads such as banana bread.