Quick bread leavening process, agents (one or more food-grade chemicals—usually a weak acid and a weak base) are added into the dough during mixing. These agents undergo a chemical reaction to produce carbon dioxide, which increases the baked good's volume and produces a porous structure and lighter texture. Yeast breads often take hours to rise, and the resulting baked good's texture can vary greatly based on external factors such as temperature and humidity. By contrast, breads made with chemical leavening agents are relatively uniform, reliable, and quick. Usually, the resulting baked good is softer and lighter than a traditional yeast bread. Chemical
Tunisian bread riots of the state budget. The subsidies favored the wealthy as much as the poor. The decision was announced on 29 December 1983, and led to an immediate rise in the price of bread and flour. Prices went up by over 100%. The increase, the first in fifteen years, directly affected the poor. Some Tunisian families spent 80% of their food budget on bread and semolina. The subsidies were removed at a time of growing political tension. Leftist parties were becoming more popular, as were the Islamist movements, while members of the political elite were jostling for position in anticipation of