Question

what is not a type of leavening agent

yeast

corn starch

baking soda

air

Explanation:

Leavening agents are substances that cause dough or batter to expand by releasing gas. Yeast ferments sugars to produce carbon dioxide. Baking soda reacts with acids to release carbon dioxide. Air can be incorporated into mixtures (e.g., whipped egg whites). Corn starch is a thickening agent, not a leavening agent.

Answer:

Corn Starch