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Technical

Leavening

leavening

Leavening is the process of adding a leavening agent such as baking powder, baking soda, or yeast to dough; the gas produced gives it volume and a porous texture. Chemical leaveners act quickly, while yeast works through biological fermentation. Proper leavening gives cakes and breads a light, soft texture.

Where It’s Used

“Add the baking powder to the cake batter by sifting it together with the flour.”

Glossary

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F
Karsilastirma

Fermentation

Fermentation is a controlled process in which microorganisms such as bacteria, yeast, or mold convert sugars and carbohydrates into acids, gases, or alcohol. This process gives food its characteristic sour flavor, changes its texture, and extends its shelf life. It is used in many applications, from bread leavening to yogurt and pickles.
P
Benzer

Proofing

Proofing is the resting process during which yeast added to dough produces carbon dioxide through fermentation, causing the dough to rise. Temperature and humidity directly affect the rate at which the dough proofs. Underproofed dough gives a firm, low-pore texture, while overproofed dough results in a collapsed texture.
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