leavening agent

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leavening agent

A substance (e.g., baking powder or yeast) which is incorporated in dough and batter and creates a gaseous foam (most commonly CO2) through either a chemical or biological reaction, causing baked products to rise and, because of the products’ protein (e.g., gluten) and polysaccharide (e.g., pentosan or xanthan gum) content, sets in the risen state.
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Leavening treatment had no significant effect on cell volume or diameter (Table 3).
From the results of general acceptability, it was observed that masa prepared without a leavening agent was only significantly different (p [less than or equal to] 0.05) from other masa treatments at 8 hours of fermentation ([FT.sub.2][LV.sub.3][d.sub.1]) and not at 6 hours of fermentation ([FT.sub.1][LV.sub.3][d.sub.1].).
That an ingredient can function as a leavening agent while also contributing a health claim merits serious consideration by makers of healthful bakery products.
In Chapters 8, 9, and 10, you have seen just how important yeast is as a leavening agent in preparing such baked goods as breads, pizza, cinnamon rolls, croissants, and rich coffee cakes.
A third dough for each treatment was prepared in the same way in triplicate and used for the leavening trial.
Part of the reason behind superheating all utensils is to guard against any bread crumbs or other leavening ingredients touching the seder meal.
Individual seminar topic include: a description of batter and breadings and how they are used, leavening systems, com flour, allergens, market trends, starch, frying fats, flavouring, coating equipment, fryers and frying equipment and freezing.
They determined that under optimal storage conditions, it appears that baking powder retains its functionality as a leavening agent for many years and can be included in applications requiring long-term food storage.
- The Acids and Bases in Foods; Risers -Leavening and Leavening Agents; Changers - The Effects of Enzymes on Food; Supporter - Gluten, Flour's Supporting Protein; Easy Chewing - The Changes in Supportive Structures in Foods; Liquid Nutrient - Why Milk is an Important Food; Chunky - How Dairy Products are Made; Good to Bad - Why Foods Spoil; Long-lasting - How to Make Food Last; Appendix: Anthycyanin Indicator; Followed by a Subject Index.
The short baking time--sometimes as short as 4-6 minutes-doesn't allow batter structure to develop or leavening reactions to have their full effect.
Zackowitz, Product Manager for encapsulated ingredients at Van den Bergh Foods Company revealed that application in ground beef was only the "tip of the iceberg." A rapid growth in application is expected immediately in several food categories: 1) Microwavable foods; 2) Encapsulating leavening agents/systems; 3) Fortified foods and nutritional products; and 4) Designer or convenience foods.
He examines and discusses oxidants and reducing agents, emulsifiers, surfactants, leavening agents, yeast, gluten and gums.