Yeasting: meaning, definitions and examples
๐
yeasting
[ jiหstษชล ]
fermentation process
Yeasting refers to the process of fermentation where yeast converts sugar into alcohol and carbon dioxide. This is a crucial step in the making of various beverages, especially beer and wine, as well as in baking, where it helps dough rise.
Synonyms
Examples of usage
- The yeasting process is key in brewing beer.
- During baking, yeasting helps the bread rise.
- Yeasting can enhance the flavor of the final product.
Translations
Translations of the word "yeasting" in other languages:
๐ต๐น fermentaรงรฃo
๐ฎ๐ณ เคเคฎเฅเคฐ
๐ฉ๐ช Gรคrung
๐ฎ๐ฉ fermentasi
๐บ๐ฆ ะฑัะพะดัะฝะฝั
๐ต๐ฑ fermentacja
๐ฏ๐ต ็บ้ ต
๐ซ๐ท fermentation
๐ช๐ธ fermentaciรณn
๐น๐ท fermantasyon
๐ฐ๐ท ๋ฐํจ
๐ธ๐ฆ ุชุฎู ูุฑ
๐จ๐ฟ kvasenรญ
๐ธ๐ฐ kvasenie
๐จ๐ณ ๅ้ ต
๐ธ๐ฎ fermentacija
๐ฎ๐ธ gerjun
๐ฐ๐ฟ ะฑัะฐะถะตะฝะธะต
๐ฌ๐ช แคแแ แแแแขแแชแแ
๐ฆ๐ฟ fermentasiya
๐ฒ๐ฝ fermentaciรณn
Etymology
The term 'yeasting' derives from the word 'yeast', which has Old English origins in 'gist', meaning 'ferment', and is related to the German 'Gรคst' and the Dutch 'gist'. The use of yeast in baking and brewing dates back thousands of years, with ancient civilizations like the Egyptians and Sumerians utilizing natural yeasts found in their environment to produce bread and alcoholic beverages. The scientific study of yeast as a fermenting agent began in the 19th century, leading to numerous methods for cultivation and application in various food industries. Today, yeasting is an essential term in both culinary and biochemical contexts, reflecting its importance in the production of numerous food products.