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Welcome to Anagrammer Crossword Genius! Keep reading below to see if leavening is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on leavening.

CROSSWORD
ANSWER

leavening

Searching in Crosswords ...

The answer LEAVENING has 14 possible clue(s) in existing crosswords.

Searching in Word Games ...

The word LEAVENING is VALID in some board games. Check LEAVENING in word games in Scrabble, Words With Friends, see scores, anagrams etc.

Searching in Dictionaries ...

Definitions of leavening in various dictionaries:

noun - an influence that works subtly to lighten or modify something

noun - a substance used to produce fermentation in dough or a liquid

verb - cause to puff up with a leaven

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Word Research / Anagrams and more ...


Keep reading for additional results and analysis below.

Possible Jeopardy Clues
Term for any substance that makes dough rise
Possible Dictionary Clues
An agent that causes rising, fermentation, or ferment leaven.
A quality or element that permeates and modifies or transforms something for the better.
cause (dough or bread) to ferment and rise by adding leaven.
permeate and modify or transform (something) for the better.
an influence that works subtly to lighten or modify something
a substance used to produce fermentation in dough or a liquid
Geographic Matches
Leavening, Q5, UNITED KINGDOM
Leavening description
A leaven , often called a leavening agent (and also known as a raising agent), 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. An alternative or supplement to leavening agents is mechanical action by which air is incorporated. Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen.
* When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). Then the starch gelatinizes and sets, leaving gas bubbles that remain.
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