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leavening

[lev-uh-ning] /ˈlɛv ə nɪŋ/
noun
1.
Also called leavening agent. a substance used to produce fermentation in dough or batter; leaven.
2.
the act or process of causing to ferment by leaven.
3.
leaven (def 3).
Origin
1600-1610
1600-10; leaven + -ing1
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Encyclopedia Article for leavening agent

substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda.

Learn more about leavening agent with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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