Crossword Solver > found answer > UNLEAVENED

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CROSSWORD
ANSWER

unleavened

Searching in Crosswords ...

The answer UNLEAVENED has 2 possible clue(s) in existing crosswords.

Searching in Word Games ...

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

Searching in Dictionaries ...

Definitions of unleavened in various dictionaries:

adj - made without leavening

Made without yeast or any other leavening agent: unleavened bread.

verb - to produce fermentation in

Word Research / Anagrams and more ...

Keep reading for additional results and analysis below.

Possible Crossword Clues
Like matzoh
Flat out from uneven deal

Last Seen in these Crosswords & Puzzles
Mar 6 2008 Newsday.com
Sep 6 2005 The Telegraph - Cryptic

Possible Jeopardy Clues
It's the kind of bread in Exodus 12:15
You're supposed to eat this kind of bread 7 days a year; they all fall during Passover
Before baking, I'm brushing olive oil on our puff pastries described by this 10-letter term, as they lack yeast

Unleavened might refer to
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.

Unleavened might refer to

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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