bn:00050464n
Noun Concept
Categories: Leavening agents, Fermentation in food processing
EN
leaven  leavening  leavening agent  raising agent  Biological leavening
EN
A substance used to produce fermentation in dough or a liquid WordNet 3.0
Definitions
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Sources
EN
In cooking, a leavening agent or raising agent, also called a leaven or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action that lightens and softens the mixture. Wikipedia
A substance used in doughs and batters that causes a foaming action intended to lighten and soften the finished product. OmegaWiki
Any agent used to make dough rise or to have a similar effect on baked goods. Wiktionary
Any agent used to make dough rise. Wiktionary (translation)
Organism or substance. Wiktionary (translation)
Any organism or substance added to a food product (such as dough or batter) that makes it rise when cooked. Wiktionary
A leavening agent. Wiktionary
WordNet 3.0 & Open English WordNet
Wikipedia
Wikidata
OmegaWiki
Wikidata Alias