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In cooking, a leavening agent (/ ˈ l ɛ v ən ɪ ŋ /) or raising agent, also called a leaven (/ ˈ l ɛ v ən /) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.
The adjective chametz is derived from the common Semitic root Ḥ-M-Ṣ, relating to bread, leavening, and baking.The related noun chimutz is the process of leavening or fermenting.
Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs [3] and is sometimes used in English baking as a synonym for a natural leaven . [4] Various cultures derived from barm, usually Saccharomyces cerevisiae , became ancestral to most forms of brewer's yeast and baker's yeast currently on the market.
Naan (/ n ɑː n /) is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor.It is characterized by a light and fluffy texture and golden-brown spots from the baking process. [1]
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