Difference between revisions of "Leavened"

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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.
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There are many ways used to leaven doughs:
 
There are many ways used to leaven doughs:
 
* '''Biological leaveners'''
 
* '''Biological leaveners'''

Revision as of 18:21, 17 January 2014

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:

Unleavened

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.