Difference between revisions of "Leaven"
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==Origin== | ==Origin== | ||
French ''levain'' (recorded from 12–13th century) = Provençal ''levam'' < [[Latin]] ''levāmen'' means of raising (recorded only in the sense ‘alleviation, relief, [[comfort]]’), < ''levāre'' (French [[lever]] ) to raise. | French ''levain'' (recorded from 12–13th century) = Provençal ''levam'' < [[Latin]] ''levāmen'' means of raising (recorded only in the sense ‘alleviation, relief, [[comfort]]’), < ''levāre'' (French [[lever]] ) to raise. | ||
| − | *[ | + | *[https://en.wikipedia.org/wiki/13th_century 13th Century] |
==Definitions== | ==Definitions== | ||
| − | *1: a. A substance which is added to dough to produce [ | + | *1: a. A substance which is added to dough to produce [https://en.wikipedia.org/wiki/Fermentation fermentation]; spec. a [[quantity]] of fermenting dough reserved from a previous batch to be used for this [[purpose]] |
:b. In wider sense: Any substance that produces fermentation; = ferment; occasionally applied to the ‘ferment’ of zymotic [[diseases]]. | :b. In wider sense: Any substance that produces fermentation; = ferment; occasionally applied to the ‘ferment’ of zymotic [[diseases]]. | ||
2:a. Chiefly with allusion to certain passages of the [[gospels]] (e.g. Matt. xiii. 33, xvi. 6): An [[agency]] which produces [[profound]] [[change]] by [[progressive]] inward operation. | 2:a. Chiefly with allusion to certain passages of the [[gospels]] (e.g. Matt. xiii. 33, xvi. 6): An [[agency]] which produces [[profound]] [[change]] by [[progressive]] inward operation. | ||
:b. A tempering or [[modifying]] [[element]]; a tinge or admixture (of some [[quality]]. | :b. A tempering or [[modifying]] [[element]]; a tinge or admixture (of some [[quality]]. | ||
==Description== | ==Description== | ||
| − | A leavening agent (also leavening or '''leaven'''; /ˈlɛvənɪŋ/ or /ˈlɛvən/) is any one of a number of substances used in [ | + | A leavening agent (also leavening or '''leaven'''; /ˈlɛvənɪŋ/ or /ˈlɛvən/) is any one of a number of substances used in [https://en.wikipedia.org/wiki/Dough doughs] and batters that cause a foaming action which lightens and softens the finished product. The leavening [[agent]] incorporates gas bubbles into the dough—this may be air incorporated by [[mechanical]] means, but usually it is carbon dioxide produced by [[biological]] agents, or by [[chemical]] agents reacting with [[moisture]], [[heat]], acidity, or other triggers. When a dough or batter is mixed, the [https://en.wikipedia.org/wiki/Starch starch] in the flour mixes with the [[water]] in the dough to form a matrix (often supported further by proteins like [https://en.wikipedia.org/wiki/Gluten gluten] or other polysaccharides like pentosans or xanthan gum), then [https://en.wikipedia.org/wiki/Starch_gelatinization gelatinizes] and "sets"; the holes left by the gas bubbles remain.[https://en.wikipedia.org/wiki/Leaven] |
[[Category: Chemistry]] | [[Category: Chemistry]] | ||
Latest revision as of 01:20, 13 December 2020
Origin
French levain (recorded from 12–13th century) = Provençal levam < Latin levāmen means of raising (recorded only in the sense ‘alleviation, relief, comfort’), < levāre (French lever ) to raise.
Definitions
- 1: a. A substance which is added to dough to produce fermentation; spec. a quantity of fermenting dough reserved from a previous batch to be used for this purpose
- b. In wider sense: Any substance that produces fermentation; = ferment; occasionally applied to the ‘ferment’ of zymotic diseases.
2:a. Chiefly with allusion to certain passages of the gospels (e.g. Matt. xiii. 33, xvi. 6): An agency which produces profound change by progressive inward operation.
Description
A leavening agent (also leavening or leaven; /ˈlɛvənɪŋ/ or /ˈlɛvən/) is any one of a number of substances used in doughs and batters that cause a foaming action which lightens and softens the finished product. The leavening agent incorporates gas bubbles into the dough—this may be air incorporated by mechanical means, but usually it is carbon dioxide produced by biological agents, or by chemical agents reacting with moisture, heat, acidity, or other triggers. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or other polysaccharides like pentosans or xanthan gum), then gelatinizes and "sets"; the holes left by the gas bubbles remain.[1]
