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leavening agent

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leav⋅en⋅ing

  [lev-uh-ning]
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–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:
1600–10; leaven + -ing 1
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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Encyclopedia

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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