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leaven
(redirected from leavening)

   Also found in: Dictionary/thesaurus, Legal, Wikipedia, Hutchinson 0.01 sec.
leaven (lĕv`ən), agent used to raise bread or other flour foods. Physical leavens include water vapor, which is released as steam at high temperatures (as in popovers), and air, which is incorporated by beating. Chemical leaven (baking powder and baking soda) and biological leavens (yeasts and certain bacteria) raise the mixture by the formation of carbon dioxide gas, which is expanded by heat. Some of the earliest leavens were barm, a yeast of fermenting malt liquor, and sourdough, a portion saved from a mass of dough as a starter for the next batch.
leaven
1. any substance that produces fermentation in dough or batter, such as yeast, and causes it to rise
2. a piece of such a substance kept to ferment a new batch of dough

leaven [′levĀ·ən;]
(food engineering)
A substance (such as yeast) used to produce fermentation.
A substance such as yeast or baking powder used to produce a gas to lighten dough.


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While the mood of each figure stays grave and even pious, a vein of sensuous play runs unevenly through the group, leavening its austerity.
Its spring 2004 Alumni Newsletter confirms that it is an ideological extension of the University of Toronto, not a Catholic leavening of an atheistic loaf.
There was no yeast for leavening so he made his own leaven by mixing sugar and water, then letting it ferment in the sun.
 
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