BabelNet

bn:00050464n

Noun Concept

Categories: Leavening agents, Fermentation in food processing

leaven leavening leavening agent raising agent Biological leavening

A substance used to produce fermentation in dough or a liquid WordNet 3.0

Definitions

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A substance used to produce fermentation in dough or a liquid WordNet 3.0 & Open English WordNet

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

IS A

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HAS KIND

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DERIVATION

WordNet 3.0 & Open English WordNet

leaven, leavening

Wikipedia

leavening agent

Wikidata

raising agent

Wiktionary

leaven, leavening agent, raising agent

OmegaWiki

leavening agent

Wikipedia Redirections

Biological leavening, leaven, Leaven agent, leavened, leavener, leavening, leavening agents, raising agent, unleavened

Wikidata Alias

leaven, leavening agent