Leavening agent;leavener:
1. A substance used to leaven a dough or batter; may be natural (ex. air or steam), chemical (ex. baking powder or baking soda) or biological (ex. yeast). 2.
Leavening agents are used to make bread and other foods rise, trapping many little air bubbles in the food. This gives the final product a less dense, lighter consistency than it would have if leavening had not taken place.
Natural Leavening Agents
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Leavening agent - An ingredient that causes dough or batter to rise, lightening its texture and increasing its volume, such as beaten eggs or egg whites, baking powder, baking soda and yeast.
Leber - [German] liver
Leche - [Spanish] milk ...
Leavening agents, baking powder, low-sodium (USDA#18371)
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1 tsp ...
Leavening agents, baking soda (USDA#18372)
Serving Size
1 tsp ...
Leavening agents
Yeast and baking powder help to "leaven" or raise the bread.
A leavening agent containing both baking soda and one or two acids - citric or tartaric. It reacts without acid from the other ingredients when wet and when it becomes hot.
A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes a foaming action.
To add leavening agent to a mixture to make it "rise." Baking powder, baking soda and yeast are leavening agents.
Leek
Onion-like bulb; smaller, more pungent.
A chemical leavening agent that creates carbon dioxide and is used in conjunction with acidic ingredients, such as buttermilk, sour cream, brown sugar, or fruit juices, to create the bubbles that make the product rise.
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Synonyms: leavening agents = leavening = leaveners
Notes: A leaven is anything that produces bubbles in dough or batter, causing baked goods to rise.
Baking soda A leavening agent that releases gas only when mixed with an acid agent, such as buttermilk, yogurt, or lemon juice.
Barbecue To cook over the embers or coals of an open fire
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Hartshorn is a leavening agent, and a precursor to the baking soda and baking powder that everyone uses these days.
Baking Soda - A leavening agent which is used as an essential ingredient in baking powder. When used alone as a leavener, recipes must include some type of acid to neutralize the resulting sodium carbonate in the finished product.
Baking powder is a leavening agent, most frequently used in recipes like cakes, quick breads and pancakes. You'll often see baking powder advertised as double acting.
Kitchen Science: Leavening Agents
Baking powder or baking soda? What gives life to yeast? Learn how to get a rise out of your baked goods! ...
baking powder A leavening agent for bread and pastry; when moistened,
it produces carbon dioxide to aerate and lighten dough. 'There are
many types, each combining alkaline and acidic material.
Baking Powder - A leavening agent combining an acid with bicarbonate of soda to form the gas which enables baked products to rise. The chemical reaction between the acid and the soda produces carbon dioxide to leaven the product.
Cakes are made from numerous combinations of flour, some form of shortening, sweetening, eggs, milk, leavening agent, and flavoring.
Baking Powder A leavening agent composed of baking soda an acid, such as cream of tartar, and cornstarch. When mixed with a liquid, it realeses carbon dioxide gas bubbles that cause a bread or cake to rise. Baking Soda Bicarbonate of soda.
Used as a leavening agent in preparing baked goods. Consists of a carbonate, an acid substance, and starch or flour. Check the expiration date as baking powder loses its leavening power over time.
A leavening agent. Double-acting baking powder reacts first with liquids and then with the heat during baking. A good substitute for 1 teaspoon of baking powder is 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
Baking soda ...
It is made of wheat, barley or oatmeal, usually with baking powder as leavening agent. The pronunciation in the United Kingdom is open to debate.
History: In the 1790s, pearlash a concentrated form of potash, was used as a leavening agent in baking. It produced carbon dioxide gas in dough, used in the first quick breads.
Definition: Baking powder is a leavening agent used in cookies, quick breads and other baked goods to produce expansion of a batter. It is made of baking soda and cream of tartar or another acid powder. It is almost always double action.
* Bakers' yeast is a special strain (different from Brewers' yeast), a leavening agent-it will convert sugars and starches into alcohol and carbon dioxide, thus making a product light.
* 1/4 oz. (7g) active dry yeast = 2 1/4 teaspoons = 2/3 oz.
Baking Powder/Baking Soda - Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients.
When you live in elevations over 5,000 feet, baking adjustments to your liquids, leavening agents, sugar, and oven temperatures are needed for your recipes.
Proof - To activate yeast, or other leavening agent, before using in a recipe. The yeast is normally added to a liquid, possibly mixed with sugar, and allowed to set a given amount of time until it bubbles.
A mixture of flour, a leavening agent, and a small amount of liquid ingredients that forms a mass, which is thick, but pliable. Dough is kneaded by hand or a machine an formed into loaves or rolls and baked to produce bread or pastry.
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Any bread that uses yeast as a leavening agent. As the yeast ferments it produces alcohol and carbon dioxide gas. The gas expands and causes the bread to rise. Oven head kills the yeast and evaporates the alcohol
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Dough is a mixture of four, liquid, and usually a leavening agent (such as eggs or yeast), which is stiff but pliable.
Soda - bicarbonate of soda; a leavening agent used in early baking recipes, particularly with buttermilk, sour milk, cream, fruits or chocolate. Any of these, when heated with soda give off a gas that causes the dough to rise.
Leaven - To add a leavening agent to a mixture that will inhibit carbon dioxide production and make it rise. Leaveners are agents that are added to doughs and batters to increase the volume and lighten the texture.
Baking soda : Sodium bicarbonate, a leavening agent that may be used with an acidic ingredient such as sour milk or as a component of baking powder.
Describes baked goods that do not contain leavening agents such as baking powder, baking soda or yeast.
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Leaven: To cause dough or batter to rise by use of a leavening agent, such as baking powder, baking soda or yeast which releases gases during preparation and baking.
Baking soda, also known as sodium bicarbonate, is a chemical leavening agent used in baking that causes doughs to rise.
Ballotine ...
Dough
A combination of ingredients including flour, water or milk and sometimes, a leavening agent, producing a firm but workable mixture, mostly for making baked goods.
Swahili Yeast: yeast made from the fermentation of ripe plantains, sugar, water, and wheat flour. Used as leavening agent for breads, buns, and fried cookies.
Teff: fine millet flour. Tembo: palm wine.
Best Cake recipes - easy Cake recipes - healthy Cake recipes
Cakes usually contain a combination of flour, eggs, sugar, and butter or oil, with some varieties also requiring leavening agents.
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Yeast - is a unicellular fungi or the genus Saccharomyces that reproduces by budding and forms ascospores and is capable of fermenting carbohydrates. They are spoilage organisms in some foods and are the leavening agent in many breads.
Some cakes, such as fruitcake or poundcake, called for many eggs and for wine, brandy, or sack (an Elizabethan wine); these ingredients supplying the leavening agent. Modern cakes are generally raised with baking powder, baking soda, or beaten eggs.
it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is baked, serving as a form of leavening agent.
 See also: Leaven, Cooking, Powder, Yeast, Baking
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