Leavened: meaning, definitions and examples
๐
leavened
[ หlษvษnd ]
baking process
Leavened refers to bread or other baked goods that have been infused with a leavening agent, which causes them to rise and become light and airy. This process typically involves the fermentation of dough, where yeast or another leavening agent produces gas. The resulting bubbles expand during baking, creating a soft texture. Leavened products include sourdough, yeast rolls, and most breads. In contrast, unleavened items, such as matzo or tortillas, do not undergo this rising process.
Synonyms
Examples of usage
- The baker specializes in leavened breads.
- Leavened dough requires several hours to rise.
- When cooking pancakes, leavened mixtures create fluffy textures.
- Many cultures have traditional leavened pastries.
- Sourdough is a popular form of leavened bread.
Translations
Translations of the word "leavened" in other languages:
๐ต๐น fermentado
๐ฎ๐ณ เคเคฎเฅเคฐเคฆเคพเคฐ
๐ฉ๐ช geheftet
๐ฎ๐ฉ beragi
๐บ๐ฆ ะฟะพะดะฝััะธะน
๐ต๐ฑ zaczyniony
๐ฏ๐ต ็บ้ ตใใ
๐ซ๐ท levรฉ
๐ช๐ธ leudado
๐น๐ท mayalฤฑ
๐ฐ๐ท ๋ฐํจ๋
๐ธ๐ฆ ู ุฎู ุฑ
๐จ๐ฟ kynutรฝ
๐ธ๐ฐ kynutรฝ
๐จ๐ณ ๅ้ ต็
๐ธ๐ฎ kvasen
๐ฎ๐ธ hefur veriรฐ lyft
๐ฐ๐ฟ ะฐััััะปาะฐะฝ
๐ฌ๐ช แแแแแ
๐ฆ๐ฟ mayalanmฤฑล
๐ฒ๐ฝ levado
Etymology
The term 'leavened' originates from the Latin word 'levare', meaning 'to raise'. This root is deeply connected to the action of lifting or elevating, which reflects the primary function of leavening agents in baking. Historically, leavening techniques can be traced back to ancient civilizations, where natural fermentation processes were first utilized to improve the texture and palatability of bread. Yeast, identified as a key ingredient in this process, was used by Egyptians around 3000 BC, leading to various interpretations and applications across cultures. Over time, the concept of leavening has evolved, with advancements in baking science offering new methods and commercial products that enhance the leavening process. Today, understanding leavening is fundamental for bakers striving to achieve specific textures and flavors in their breads and pastries.
Word Frequency Rank
At rank #28,777, this word represents specialized academic or technical vocabulary. It's less frequently encountered but may be valuable in specific contexts.
- ...
- 28774 stagnate
- 28775 throaty
- 28776 opalescent
- 28777 leavened
- 28778 reheated
- 28779 accentuating
- 28780 repenting
- ...