Technique: Leavening


The process of adding a leavening agent such as baking powder or yeast to a product to give it a light texture.

Baking powder, baking soda, and cream of tartar are chemical leavening agents which form gases when combined with certain ingredients.

Yeast, buttermilk, sourdough starters and yogurt are biological leavenings which not only contribute to lightness, but also flavor.

Mechanical leavening, such as creaming butter and sugar or beating eggs, incorporates air into the product.


Other names: Baking Powder, Yeast, Leavened, Leaven
Translations: Ieraugu, Raugas, Învoire, Kvasac, Làm cho dậy bột, Wyrabianie zaczynu, Zuurdesem, उठना, Fermento, Заквашивание, Αναχώρηση, خميرة, 감화, Kvašení, Pampaalsa, 膨松, Llevat, Kvas, Kvasenie, Lievito, החמצה, INSLAG, Превирање, リーブニング, Levain, Säuerung, Hævemiddel, Levadura, Заквашування, Nostatusainetta, Преобразяване



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