leaven

　 　 　

WordNet

1. a substance used to produce fermentation in dough or a liquid (同)leavening
2. an influence that works subtly to lighten or modify something; "his sermons benefited from a leavening of humor" (同)leavening
3. made without leavening; "unleavened bread is often simply flour mixed with water" (同)unraised
4. have left or have as a remainder; "That left the four of us"; "19 minus 8 leaves 11"
5. leave unchanged or undisturbed or refrain from taking; "leave it as is"; "leave the young fawn alone"; "leave the flowers that you see in the park behind" (同)leave alone, leave_behind
6. be survived by after ones death; "He left six children"; "At her death, she left behind her husband and 11 cats" (同)leave_behind
7. the period of time during which you are absent from work or duty; "a ten days leave to visit his mother" (同)leave_of_absence
8. permission to do something; "she was granted leave to speak"
9. make a possibility or provide opportunity for; permit to be attainable or cause to remain; "This leaves no room for improvement"; "The evidence allows only one conclusion"; "allow for mistakes"; "leave lots of time for the trip"; "This procedure provides for lots of leeway" (同)allow for, allow, provide
10. remove oneself from an association with or participation in; "She wants to leave"; "The teenager left home"; "She left her position with the Red Cross"; "He left the Senate after two terms"; "after 20 years with the same company, she pulled up stakes" (同)depart, pull up stakes
11. go away from a place; "At what time does your train leave?"; "She didnt leave until midnight"; "The ship leaves at midnight" (同)go forth, go away
12. have as a result or residue; "The water left a mark on the silk dress"; "Her blood left a stain on the napkin" (同)result, lead
13. act or be so as to become in a specified state; "The inflation left them penniless"; "The presidents remarks left us speechless"
14. go and leave behind, either intentionally or by neglect or forgetfulness; "She left a mess when she moved out"; "His good luck finally left him"; "her husband left her after 20 years of marriage"; "she wept thinking she had been left behind"
15. made light by aerating, as with yeast or baking powder; often used as a combining form; "leavened bread"; "well-leavened"; "yeast-leavened breads"

PrepTutorEJDIC

1. 酵母,イースト,パン種(だね) / (パン種のように)徐々に感化)変化(を与えるもの,原動力,潜んだ力 / …‘を'パン種を入れてふくらませる / (…で)…‘に'変化(感化)を及ぼす《+『名』+『with』+『名』》
2. パン種お入れない / 《比喩的に》新たな影響を受けていない;改善されない
3. (…に向かって)〈場所〉‘を'『去る』,離れる;〈人〉‘の'所を去る《+『名』+『for』+『名』》 / 〈会・学校など〉‘を'『やめる』,〈仕事など〉‘を'やめる / 《副詞[句]を伴って》〈人・物〉‘を'置いていく,置き去りにする,残しておく / 〈人・物〉‘を'(…の)『ままにしておく』,(…に)する / (物事に)〈人〉‘を'『ゆだねる』,任せる《+『名』〈人〉+『to』+『名』》 / (人に)〈物事〉‘を'『任せる』,ゆだねる,預ける《+『名』+『with』(『to』))+『名』〈人〉》 / 〈家族・遺産・名声など〉‘を'死後に残す / (差引き)…‘を'余りとして残す / (…に向けて)『去る』,出かける,出発する《+『for』+『名』》
4. 〈U〉『許可』,許し(permission) / 〈U〉(軍隊・官庁・学校などで正式に許可される)『休暇』,暇;〈C〉休暇の期間 / 〈U〉別れ,いとまごい(farewell)

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/08/05 23:48:58」(JST)

wiki en

[Wiki en表示]

For the town, see Leavening, North Yorkshire.

A leavening agent (/ˈlɛvənɪŋ/, also leaven agent; /ˈlɛvən/), also known as a raising agent, is any one of a number of substances used in doughs and batters that causes a foaming action that lightens and softens. The leavening agent incorporates gas bubbles into the dough. The alternative or supplement to leavening agents is mechanical leavening by which air is incorporated by mechanical means. Most leavening agents are synthetic chemical compounds, but carbon dioxide can also be produced by biological agents. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or other polysaccharides like pentosans or xanthan gum), then gelatinizes and "sets"; the holes left by the gas bubbles remain.

Types of biological leavening agents

• Saccharomyces cerevisiae producing Carbon dioxide found in:
  • baker's yeast
  • beer (unpasteurised—live yeast)
  • ginger beer
  • kefir
  • sourdough starter

• Clostridium perfringens producing Hydrogen found in Salt-rising bread

Chemical leaveners

Chemical leaveners are mixtures or compounds that release gases when they react with each other, with moisture, or with heat. Most are based on a combination of acid (usually a low molecular weight organic acid) and a salt of bicarbonate (HCO₃⁻). After they act, these compounds leave behind a chemical salt. Chemical leaveners are used in quick breads and cakes, as well as cookies and numerous other applications where a long biological fermentation is impractical or undesirable.

History

Chemical leavening were publicized by Amelia Simmons in her American Cookery, published in 1796, wherein she mentions the use of pearl ash as a leavening agent.

Since chemical expertise is required to create a functional chemical leaven without producing off-flavors from the chemical precursors involved, such substances are often mixed into premeasured combinations for maximum results. These are generally referred to as baking powders. Sour milk and carbonates were used in the 1800s. The breakthrough in chemical leavening agents occurred in the 1930s with the introduction of monocalcium phosphates (Ca(H₂PO₄)₂). Other leavening agents developed include sodium aluminium sulfate (NaAl(SO₄)₂·12H₂O), disodium pyrophosphate (Na₂H₂P₂O₇), and sodium aluminium phosphates (NaH₁₄Al₃(PO₄)₈·4H₂O and Na₃H₁₅Al₂(PO₄)₈). These compounds combine with sodium bicarbonate to give carbon dioxide in a predictable manner.

Other leaveners

Steam and air are used as leavening agents when they expand upon heating. To take advantage of this style of leavening, the baking must be done at high enough temperatures to flash the water to steam, with a batter that is capable of holding the steam in until set. This effect is typically used in popovers, Yorkshire puddings, and to a lesser extent in tempura.

Nitrous oxide is used as a propellant in aerosol whip cream cans. Large densities of N₂O are dissolved in cream at high pressure. When expelled from the can, the nitrous oxide escapes emulsion instantly, creating a temporary foam in the butterfat matrix of the cream.

Mechanical leavening

Creaming is the process of beating sugar crystals and solid fat (typically butter) together in a mixer. This integrates tiny air bubbles into the mixture, since the sugar crystals physically cut through the structure of the fat. Creamed mixtures are usually further leavened by a chemical leavener like baking soda. This is often used in cookies.

Using a whisk on certain liquids, notably cream or egg whites, can also create foams through mechanical action. This is the method employed in the making of sponge cakes, where an egg protein matrix produced by vigorous whipping provides almost all the structure of the finished product.

The Chorleywood Bread Process uses a mix of biological and mechanical leavening to produce bread; while it is considered by food processors to be an effective way to deal with the soft wheat flours characteristic of British Isles agriculture, it is controversial due to a perceived lack of quality in the final product. The process has nevertheless been adapted by industrial bakers in other parts of the world.

See also

• Unleavened bread
• Baking Powder
• Aerated Bread Company, bakeries started in 1862 in the UK that made carbon dioxide leavened bread
• Chametz

References

• Matz, S (1972). "Bakery Technology and Engineering", AVI Publishing Co.

External links

• Wikibooks Cookbook has a recipe/module on Leavening agent

http://www.yrm.org/leaveningagents.htm

English Journal

• Draft Genome Sequence of Rhizopus chinensis CCTCCM201021, Used for Brewing Traditional Chinese Alcoholic Beverages.

• Wang D, Wu R, Xu Y, Li M.SourceKey Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China.
• Genome announcements.Genome Announc.2013 Feb 28;1(2):e0019512. doi: 10.1128/genomeA.00195-12.
• The filamentous fungus genus Rhizopus has traditionally been used for brewing alcoholic beverages and fermented foods in China. The 45,666,236-bp draft genome sequence of R. chinensis CCTCCM201021, isolated from the leaven Daqu, was determined, annotated, and analyzed. Analysis of the sequence migh
• PMID 23516228

• Influence of Bifidobacterium bifidum on release of minerals from bread with differing bran content.

• Nalepa B, Siemianowska E, Skibniewska KA.SourceUniversity of Warmia and Mazury in Olsztyn, Poland. beata.nalepa@uwm.edu.pl
• Journal of toxicology and environmental health. Part A.J Toxicol Environ Health A.2012;75(1):1-5. doi: 10.1080/15287394.2011.615106.
• Bread is considered an important source of minerals; however, the presence of fiber and phytic acid reduces bioavailability of minerals from cereal products. It is well established that activity of microorganisms in human gut increases the amount of nutrients released during digestion. The aim of th
• PMID 22047159

• Toxic metal contamination in Artemisia annua L. herbal preparations from different commercial sources in China.

• Wu J, Tan Y, Wang Y, Xu R.AbstractToxic metal contamination was investigated in Artemisia annua L. herbal preparations from different commercial sources in China. Measurable amounts of copper (Cu), lead (Pb), arsenic (As), mercury (Hg), cadmium (Cd), chromium (Cr), manganese (Mn), nickel (Ni) and aluminium (Al) were detected in commercial dried Artemisia annua L., Massa Medicata Fermentata (Shenqu), Semen Sojae Praeparatum, medicated leaven (Jianqu) and an oral dose of Zhongganling-pian by inductively coupled plasma optical emission spectrometry (ICP-OES) and atomic fluorescence spectrometry (AFS). A total of 69 samples were collected from different sources in the Chinese market. Toxic metals contents in the investigated samples were found at different levels. Results showed that 94.20, 100, 97.10, 91.30 and 94.20% of the products fully complied with the quality requirement for traditional medicines in China pertaining to Cu, Pb, As, Hg and Cd, respectively. Although toxic metal concentrations measured in this study do not pose a serious health risk, they do affect the quality of herbal preparations. Moreover, on the basis of the results obtained in the present work, it is concluded that the present techniques are suitable for the routine determination of toxic metals concentration in various pharmaceutical dosage forms.
• Journal of natural medicines.J Nat Med.2011 Jul;65(3-4):656-61. doi: 10.1007/s11418-011-0511-4. Epub 2011 Feb 5.
• Toxic metal contamination was investigated in Artemisia annua L. herbal preparations from different commercial sources in China. Measurable amounts of copper (Cu), lead (Pb), arsenic (As), mercury (Hg), cadmium (Cd), chromium (Cr), manganese (Mn), nickel (Ni) and aluminium (Al) were detected in comm
• PMID 21293935

• A report on the piloting of a novel computer-based medical case simulation for teaching and formative assessment of diagnostic laboratory testing.

• Kreiter CD, Haugen T, Leaven T, Goerdt C, Rosenthal N, McGaghie WC, Dee F.SourceDepartment of Pathology, University of Iowa Carver College of Medicine, Iowa City, 52242, USA. clarence-kreiter@uiowa.edu
• Medical education online.Med Educ Online.2011 Jan 14;16. doi: 10.3402/meo.v16i0.5646.
• OBJECTIVES: Insufficient attention has been given to how information from computer-based clinical case simulations is presented, collected, and scored. Research is needed on how best to design such simulations to acquire valid performance assessment data that can act as useful feedback for education
• PMID 21249173

Japanese Journal

• Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali

• , , , ,
• Food science and technology research 17(4), 369-373, 2011-07-01
• … These differences were reflected in their leavening ability in dough with and without addition of 5% sucrose, and their α-glucosidase activity, although most of the strains did not leaven dough with addition of 30% sucrose. …
• NAID 10029564366

• Effects of chewing efforts on the sensory and pain perception in human facial skin

• OKAYASU Ichiro,YOSHIDA Noriaki,OI Kumiko,KOMIYAMA Osamu,DE LAAT Antoon
• 日本顎口腔機能学会雑誌 = The Journal of Japanese Society of Stomatognathic Function 17(2), 138-139, 2011-02-28
• NAID 10030435384

• Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali

• SUJAYA I-Nengah,MIKUMO Dai,ORIKASA Yoshitake,URASHIMA Tadasu,ODA Yuji,浦島 匡,小田 有二,折笠 善丈
• Food Science and Technology Research 17(4), 369-373, 2011
• … These differences were reflected in their leavening ability in dough with and without addition of 5% sucrose, and their α-glucosidase activity, although most of the strains did not leaven dough with addition of 30% sucrose. …
• NAID 120005590111

• Study of therapeutic significance of biologically lactic acid bacteria (youghurt leaven)

• Demberel.Sh,Dugersuren.J
• 宇都宮大学農学部学術報告 19(3), 9-12, 2007-03
• NAID 40015445758

Related Links

• Leavening agent - Wikipedia, the free encyclopedia

Microorganisms that release carbon dioxide as part of their life cycle can be used to leaven products. Varieties of yeast are most often used, particularly Saccharomyces species (such as baker's yeast, Saccharomyces cerevisiae), though some ...

• 渋谷区原宿・表参道のヨガ LEAVEN

渋谷区原宿・表参道のヨガスタジオ LEAVEN（レブン）はセルフケアを身につける新しい スタイルのヨガスタジオで、睡眠障害、肩こり・腰痛等、体の不調改善マッサージエステ、 メディカルアロママッサージもお受けいただけます。

Related Pictures

---

★リンクテーブル★

関連記事

「leave」

「leave」

　　[★]

(p.,pp.)left

• vt.

• (場所を)去る、出る、出発する。通り過ぎる
• (業務など)よす、脱会する、退会する。～の週間をやめる、断つ。(～するのを)やめる(=cease)(doing)。(学校を)卒業する。(雇い主)から暇を取る
• 置いていく。(郵便集配人が)配達する。置き忘れる。取り残す、置き去りにする。捨てる、見捨てる。
• 残す
• (妻子・財産などを)残して死ぬ
• (～の状態に)しておく、放置する。(～に)する。

He see an incident in which a spectator is left unconscous.

• (人にことを)任せておく、任せる、預ける、頼む。

• vi.
• n.

関

detach、left、placement、spare