Showing Food Leavening agent
| General Information | |||||||||||
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| Name | Leavening agent | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Baker's yeast is a leavening agent commonly used in baking bread and other baked goods. It is produced through industrialized fermentation on a nutrient source rich in sugar. Baker's yeast is native to Europe, where it has been used for centuries in bread making. Today, it is widely used in many countries, particularly in the United States, Canada, and Australia. The yeast is used to leaven baked goods, giving them a light and airy texture (PMID: 9580970). It has a beige color, a slightly sour taste, and a yeasty odor. Baker's yeast is a good source of protein, fiber, and B vitamins, and has been linked to several health benefits, including improved digestion and immune function. The most notable chemical in baker's yeast is glycogen, a complex carbohydrate (PMID: 13560429). Baker's yeast has medicinal uses, including the treatment of digestive disorders, and industrial uses, such as the production of biofuels. Interestingly, baker's yeast is often activated by mixing it with warm water before adding it to dough, a process that helps to release its leavening properties. | ||||||||||
| Primary ID | FOOD00661 | ||||||||||
| Picture |  | ||||||||||
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| Group | Baking goods | ||||||||||
| Sub-Group | Baking goods | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Leavening_agent | ||||||||||
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| Content Reference | Not Available | ||||||||||