Which kind of leavener provides product rise when making quick breads?

Chemical leaveners are the correct choice for providing rise in quick breads. These leaveners typically include baking powder and baking soda. When used in quick bread recipes, they undergo a chemical reaction when they hydrate and heat up. This reaction produces carbon dioxide gas, which then expands and causes the dough to rise, resulting in a lighter and more airy texture in the final product.

Unlike biological leaveners, which rely on yeast or bacteria for fermentation, or mechanical leaveners that incorporate air through mixing and stirring, chemical leaveners work quickly and do not require time for fermentation. This is ideal for quick breads, which are meant to be made and baked relatively quickly. Additionally, natural leaveners would typically refer to those that come from natural yeasts or sourdough starters, which are not used in typical quick bread recipes. Understanding these different types of leaveners helps bakers choose the right method for their baked goods.