Leavening
Leavening
Leavening (/ˈlɛvənɪŋ/), also known as raising agent, is a substance used in doughs and batters that causes them to rise. The leavening agent causes gas bubbles to form, making the dough or batter expand and become lighter and softer.
Etymology
The term "leavening" comes from the Old English word "lefan", meaning "to raise". It is related to the word "loaf", as in a loaf of bread, which is a common product of leavening.
Types of Leavening Agents
There are several types of leavening agents, including:
- Yeast: A type of fungus that ferments sugars in the dough, producing carbon dioxide gas that causes the dough to rise.
- Baking powder: A dry chemical leavening agent that contains a carbonate or bicarbonate and a weak acid. When mixed with liquid, a chemical reaction occurs that produces carbon dioxide gas.
- Baking soda: Also known as sodium bicarbonate, it reacts with acid in the dough to produce carbon dioxide gas.
- Sourdough starter: A mixture of flour and water that has been fermented with wild yeast and bacteria. The yeast and bacteria produce gases that cause the dough to rise.
Related Terms
- Fermentation (food): The process by which yeast or bacteria convert sugars into gases, alcohol, or acids. This is the process that leavening agents use to make dough rise.
- Proofing (baking technique): The final rise of shaped bread dough before baking, often done in a warm and humid environment to encourage yeast activity.
- Kneading: The process of working dough to develop gluten, which gives bread its structure and texture.
External links
- Medical encyclopedia article on Leavening
- Wikipedia's article - Leavening
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