Leavening: meaning, definitions and examples
๐
leavening
[ หlษvษnษชล ]
baking process
Leavening refers to the process or the agents used in baking that cause dough to rise by producing gas. This is often achieved through the use of yeast, baking powder, or baking soda. These substances release carbon dioxide when they react during cooking, creating air pockets that lighten and expand the dough or batter. The outcome is a lighter, fluffier texture in baked goods. Leavening is essential in the preparation of many types of bread, pastries, and cakes.
Synonyms
aeration agent, ferment, rising agent.
Examples of usage
- The leavening agent in this recipe is yeast.
- Add baking powder for sufficient leavening.
- Without proper leavening, the bread will be dense.
- A good leavening helps the cake rise evenly.
Translations
Translations of the word "leavening" in other languages:
๐ต๐น fermento
๐ฎ๐ณ เคเคฎเฅเคฐ
๐ฉ๐ช Treiber
๐ฎ๐ฉ pengembang
๐บ๐ฆ ะทะฐะบะฒะฐัะบะฐ
๐ต๐ฑ spulchniacz
๐ฏ๐ต ็บ้ ตๅค
๐ซ๐ท levain
๐ช๐ธ levadura
๐น๐ท maya
๐ฐ๐ท ํจ๋ชจ
๐ธ๐ฆ ุฎู ูุฑุฉ
๐จ๐ฟ kvasnice
๐ธ๐ฐ kvasnice
๐จ๐ณ ๅ้ ตๅ
๐ธ๐ฎ kvas
๐ฎ๐ธ hefur
๐ฐ๐ฟ ะฐัััาั
๐ฌ๐ช แฌแแ แแแขแแแ
๐ฆ๐ฟ maya
๐ฒ๐ฝ levadura
Etymology
The word 'leavening' originates from the Old French word 'levain', meaning 'to rise' or 'to lift'. This, in turn, developed from the late Latin term 'levamen', which signifies a lightening or raising. 'Leaven' itself can be traced back to the Latin 'leavenare', meaning 'to make light or raise'. Over time, the concept of leavening has evolved, primarily in relation to baking, where it denotes not just the act of rising but also the various agents that facilitate this process. In culinary terms, leavening is critical since it impacts the texture and flavor of baked goods. The evolution of leavening agents has also been significantly influenced by cultural practices, particularly as different regions developed unique baking traditions that utilized local ingredients, like sourdough in some cultures or various forms of baking powder in others.