- leavening action
- разрыхляющее действие
Англо-русский словарь по пищевой промышленности. 2013.
leavening action
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Leavening agent — A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes a foaming action intended to lighten and soften the finished product. The leavening agent reacts with moisture, heat, acidity, or… … Wikipedia
Leavening — Leaven Leav en, v. t. [imp. & p. p. {Leavened}; p. pr. & vb. n. {Leavening}.] 1. To make light by the action of leaven; to cause to ferment. [1913 Webster] A little leaven leaveneth the whole lump. 1 Cor. v. 6. [1913 Webster] 2. To imbue; to… … The Collaborative International Dictionary of English
baking — Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. Ingredients used in baking include flour, water, leavening agents (baker s yeast, baking soda, baking powder), shortening (fats,… … Universalium
Baker's yeast — Saccharomyces cerevisiae, the yeast commonly used as baker s yeast. Gradation marks are 1 µm apart Baker s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where… … Wikipedia
Baking powder — is a dry chemical leavening agent used in cooking, mainly baking. It is most often found in quick breads like pancakes, waffles, and muffins. When dissolved in water the baking powder s ingredients react and emit carbon dioxide gas which expands … Wikipedia
religion — religionless, adj. /ri lij euhn/, n. 1. a set of beliefs concerning the cause, nature, and purpose of the universe, esp. when considered as the creation of a superhuman agency or agencies, usually involving devotional and ritual observances, and… … Universalium
Types of chocolate — Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. Chocolate is a range of products derived from cocoa (cacao), mixed with fat (i.e. cocoa butter and/or plant oils) and finely … Wikipedia
Хлебная закваска — Хлебная закваска, или ржаная закваска закваска, основанная на молочнокислом брожении. Хлебная закваска используется при изготовлении различных видов хлеба и хлебобулочных изделий. Многие разновидности хлеба из ржаной муки готовятся с… … Википедия
Monocalcium phosphate — Monocalcium phosphate … Wikipedia
enzyme — /en zuym/, n. Biochem. any of various proteins, as pepsin, originating from living cells and capable of producing certain chemical changes in organic substances by catalytic action, as in digestion. Cf. ase. [1880 85; < MGk énzymos leavened (Gk… … Universalium
Proofing (baking technique) — Challah proofing in loaf pans. Bread covered with linen proofing cloth in the background. Proofing (also called proving), as the term is used by professional bakers, is the final dough rise step before baking, and refers to a specific rest period … Wikipedia
