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Leavened: Difference between revisions
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|title=Leavened: Cooking Wiki | |||
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|keywords=#leavened #cookingmethods #yogurt #beer #sourdoughstarter #bakingpowder #yeast #gingerbeer #bakingsoda #buttermilk #gluten | |||
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|description=Leavening is the action used to introduce bubbles into dough which when cooked, leaves a matrix of holes, often supported by proteins such | |||
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'''Leavening''' is the action used to introduce bubbles into dough which when cooked, leaves a matrix of holes, often supported by proteins such as [[gluten]] that make the product airy and light. | '''Leavening''' is the action used to introduce bubbles into dough which when cooked, leaves a matrix of holes, often supported by proteins such as [[gluten]] that make the product airy and light. | ||
There are many ways used to leaven doughs: | There are many ways used to leaven doughs: | ||
* '''Biological leaveners''' | * '''Biological leaveners''' | ||
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'''Unleavened''', particularly when applied to bread, is when no leavening or rising agent is used. This normally means no yeast is used, due to religious taboo. | '''Unleavened''', particularly when applied to bread, is when no leavening or rising agent is used. This normally means no yeast is used, due to religious taboo. | ||
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[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||
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