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Cell Structure. In leavened bakery products, such as bread and cake, it comprises the minute voids created by occluded air during mixing, by yeast (q.v.), or by chemical leavening agents (q.v.) in the dough or batter. The cells are filled either with air or carbon dioxide (q.v.) gas and impart to the crumb (q.v.) of the baked product a soft and spongy character.