leaven

(redirected from Leavening agent)
Also found in: Dictionary, Thesaurus, Medical, Legal, Wikipedia.
Related to Leavening agent: shirred egg

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

[′lev·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.

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
References in periodicals archive ?
A significant effect was noted (p < 0.05) for the specific volume of bread produced with the leavening agents studied (Table 3).
Growth into different media Samples YPG Temperature Ethanol 37[degrees]C 8% (v/v) MUR3B +++ +++ +++ ENG +++ ++ +++ DPSW +++ +++ +++ FAPW +++ +++ +++ DY5 (SC) +++ +++ +++ SUG1 +++ +++ +++ JAK3 +++ ++ +++ SUGW +++ +++ ++ Growth into different media Samples YPG20% (v/v) YPS 2% (v/v) Use of yeast glucose sucrose + ethanol as potential 8% (v/v) leavening agent MUR3B +++ ++ Yes ENG +++ ++ Yes DPSW ++ ++ Yes FAPW +++ ++ Yes DY5 (SC) +++ ++ Yes SUG1 +++ ++ Yes JAK3 -- -- No SUGW ++ ++ Yes +++: intensive response; ++: moderate response; -: no response; YPG: yeast peptone glucose medium; YPS: yeast peptone sucrose medium.
There is also the problem of differences in the processing techniques especially the non-uniform fermentation times and type/quantities of leavening agents. As a result of the above, this research was therefore geared towards the study of the production techniques carried out by commercial producers and to evaluate and compare the quality of market sample and laboratory produced samples of masa.
As well as texture, the trials also investigated the sensory properties of tortillas containing Cal-Rise and other leavening agents. They found that odour, texture and appearance in the Cal-Rise formulations were very similar to the products containing SAPP and MCP.
For example, a whisk can be used to combine dry ingredients (e.g., flour, sugar) with chemical leavening agents (e.g., baking powder, baking soda) to ensure their even distribution.
Sodium propionate, which is also safe, is used in pies and cakes, because calcium interferes with chemical leavening agents.
A greater proportion of sodium content, however, is derived from the use of traditional sodium-based leavening agents. Manufacturers in
The air bubbles act as leavening agents and increase in size from the evaporation of the water in the batter as well as the carbon dioxide gas created by the baking powder (leavening acid + baking soda).
Levona is the new leavening agent from ICL Performance Products LP designed specifically to help food manufacturers formulate low-sodium bakery products that can carry the health message "good source of calcium" without compromising taste or texture.
Another major role that eggs play is as a leavening agent. A leavening agent is an ingredient within a recipe that helps the final product rise and expand.
Another typical application for this bleached speciality starch is tempura batters, where it is best combined at a 17% concentration with wheat flour, rice flour, salt and a leavening agent. For more regular adhesion batter, the recommended concentration of C*BatterCrisp rises to 55%.
Another leavening agent at the Iraq war protests: "old ladies like us," said 65-year-old retired social worker Carol Van Houten.