leavening

简明释义

英[ˈlevnɪŋ]美[ˈlevnɪŋ]

n. 发酵；酵母；引起渐变的因素

v. 发酵；影响；渐变（leaven 的 ing 形式）

adj. 发酵的

英英释义

单词用法

同义词

反义词

例句

1.Usage: In food industry, it is used as leavening agent, dough regulator, buffer, modifier, solidification agent, nutritional supplement, chelate agent, flulty agent for bakery.

如作焙制品、糕点膨松剂，面包、饼干的助酵剂、缓冲剂，果胶固化剂（凝胶作用），酵母食料，肉类制品组织改进剂等。

2.A lot of Fried foods contain leavening agents, easily damaged brain tissue, may lead to the occurrence of senile dementia.

不少油炸食品含有膨松剂，容易损害脑组织，可能导致老年性痴呆症的发生。

3.In cereals and oilseeds products, they can improve the quality of noodles, used as novel leavening agent, and have effect on quick_frozen boiled dumplings.

在粮油制品中对面条的改良作用，可以制作新型膨松剂，对速冻水饺的影响；

4.The nutritious dried bun was researched and developed with wheat flour, corn flour, water, yeast and leavening agents as the main materials.

摘要以小麦粉和五谷杂粮粉、水、酵母、疏松剂等为主要材料，研究开发了营养馍干。

5.The dosage of technological parameter and feasible emulsification and concentrated aid and leavening was confirmed.

确定了该产品制作的主要工艺参数、适宜的乳化剂、增稠剂、发酵剂的用量。

6.But although education is for the improvement of the individual, it also serves society by providing a leavening of men of understanding, of perception, and wisdom.

至于教育，虽然是为了个人进步，但它也通过提高人们的认识，增强人们的理解力和增长人们的才智服务于社会。

7.Chemical leavening agents react with acids to produce carbon dioxide bubbles.

化学发酵剂与酸反应产生二氧化碳气泡。

8.The recipe calls for a double dose of leavening to ensure a light texture.

这个食谱需要双倍的发酵剂以确保轻盈的质地。

9.Without proper leavening, the dough would remain flat and dense.

如果没有适当的发酵，面团将保持平坦和稠密。

10.The baker used yeast as a natural leavening agent to make the bread rise.

面包师使用酵母作为天然发酵剂使面包膨胀。

11.In addition to yeast, baking soda is another common leavening ingredient in cakes.

除了酵母，泡打粉是蛋糕中常见的另一种发酵成分。

作文

In the world of baking, the role of leavening is crucial for creating light and airy textures in various baked goods. The term leavening refers to the process of incorporating gas bubbles into a dough or batter, which causes it to rise during baking. This process is essential for items such as bread, cakes, and pastries, where a dense texture would be undesirable. There are several types of leavening agents that bakers utilize, including yeast, baking powder, and baking soda, each contributing uniquely to the final product.Yeast is perhaps the most traditional leavening agent used in baking. It is a living organism that ferments sugars present in the dough, producing carbon dioxide gas as a byproduct. This gas gets trapped in the gluten structure of the dough, causing it to expand and rise. The fermentation process not only helps with leavening but also adds depth of flavor to the bread. Many artisanal bakers prefer using natural yeast, often referred to as sourdough starter, which contains wild yeast and bacteria that contribute to a complex taste profile.Baking powder is another commonly used leavening agent that provides convenience for home bakers. It contains a combination of an acid and a base, usually cream of tartar and baking soda, which react when moistened and heated. This reaction produces carbon dioxide, leading to the desired rise in cakes and muffins. One of the advantages of using baking powder is that it allows for quick preparation since it does not require a lengthy fermentation period like yeast does.Baking soda, or sodium bicarbonate, is often used in recipes that include acidic ingredients such as yogurt, buttermilk, or vinegar. When baking soda reacts with these acids, it produces carbon dioxide gas, resulting in leavening. However, it is important to use the correct amount of baking soda, as too much can lead to a soapy taste in the finished product.The science behind leavening is fascinating, as it involves understanding how different ingredients interact and affect the overall texture and flavor of baked goods. For instance, the temperature and humidity of the environment can influence the effectiveness of leavening agents. In warmer conditions, yeast tends to ferment more quickly, while colder temperatures can slow down the process, affecting the rise of the dough.In addition to the technical aspects, the art of baking also comes into play when it comes to leavening. Experienced bakers often develop their intuition about how much leavening agent to use based on the specific recipe and their desired outcome. They might experiment with different types of leavening agents to achieve unique textures and flavors, demonstrating that baking is as much about creativity as it is about precision.In conclusion, leavening plays a vital role in the baking process, transforming simple ingredients into delightful treats that we enjoy. Understanding the different types of leavening agents and their functions can help both novice and experienced bakers improve their skills and create delicious baked goods. Whether through the slow fermentation of yeast or the quick reaction of baking powder, the magic of leavening continues to inspire bakers around the world, resulting in an array of tantalizing creations that bring joy to our tables.

在烘焙的世界中，leavening 的作用对于创造轻盈和空气感的各种烘焙食品至关重要。leavening 一词指的是将气体泡沫引入面团或面糊中的过程，这使得它在烘烤过程中膨胀。这一过程对于面包、蛋糕和糕点等物品是必不可少的，因为密实的质地是不受欢迎的。烘焙师使用几种类型的 leavening 剂，包括酵母、泡打粉和小苏打，每种剂量对最终产品都有独特的贡献。酵母可能是最传统的 leavening 剂，用于烘焙。它是一种活生物，发酵面团中的糖分，产生二氧化碳气体作为副产品。这些气体被困在面团的面筋结构中，使其膨胀和上升。发酵过程不仅有助于 leavening，还为面包增添了深度的风味。许多手工艺面包师更喜欢使用天然酵母，通常称为酸面团发酵剂，它含有野生酵母和细菌，能够带来复杂的味道轮廓。泡打粉是另一种常用的 leavening 剂，为家庭烘焙者提供便利。它包含酸和碱的组合，通常是酒石酸和小苏打，当潮湿和加热时会发生反应。这种反应产生二氧化碳，导致蛋糕和松饼的上升。使用泡打粉的一个优点是，它允许快速准备，因为它不需要像酵母那样的长时间发酵过程。小苏打，或称为碳酸氢钠，通常用于包含酸性成分的食谱中，例如酸奶、酪乳或醋。当小苏打与这些酸反应时，会产生二氧化碳气体，从而导致 leavening。然而，使用适量的小苏打非常重要，因为过多会导致成品有肥皂味。leavening 背后的科学是迷人的，因为它涉及理解不同成分如何相互作用并影响烘焙食品的整体质地和风味。例如，环境的温度和湿度可以影响 leavening 剂的有效性。在温暖的条件下，酵母的发酵速度往往较快，而寒冷的温度会减缓这一过程，从而影响面团的上升。除了技术方面，烘焙的艺术也在 leavening 中发挥作用。经验丰富的烘焙师通常会根据特定食谱和期望结果发展出对使用多少 leavening 剂的直觉。他们可能会尝试不同类型的 leavening 剂，以实现独特的质地和风味，展示了烘焙既是创造力也是精确度。总之，leavening 在烘焙过程中扮演着至关重要的角色，将简单的成分转变为我们所享受的美味佳肴。理解不同类型的 leavening 剂及其功能可以帮助新手和经验丰富的烘焙师提高技能，创造美味的烘焙食品。无论是通过酵母的缓慢发酵还是泡打粉的快速反应，leavening 的魔力继续激励着全世界的烘焙师，创造出一系列令人垂涎的作品，为我们的餐桌带来欢乐。