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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Fermentation times and leavening agents were found to affect the organoleptic acceptability of masa samples as significant differences (p [less than or equal to] 0.
Formulating with Cal-Rise achieved a dramatic reduction in sodium levels: used as a 1:1 replacement for traditional leavening systems, it enabled a 15-25% cut in sodium content while simultaneously boosting calcium content.
Changes in marketing trends, specifically those resulting from sodium reduction throughout the food industry, have contributed to increased demand for Innophos' calcium based leavening products.
There were the kooks from both wings, with a good leavening of middle of the road.
Chemical (phosphate) leavening has been around for a long time.
Wolf's ``Dragnet,'' in its first couple of episodes, recalls the luridness of ``Law & Order: Special Victims Unit'' without that show's leavening of its sadomasochistic crimes with genuinely thoughtful explorations of extremely difficult social issues.
What makes the breads quick is that most rely on leavening agents such as baking powder and baking soda for their rising action.
There was no yeast for leavening so he made his own leaven by mixing sugar and water, then letting it ferment in the sun.
The Passover challenge for bakeries or home cooks is to make baked goods without leavening agents, including yeast, baking soda and baking powder.