Title: Unit 7 Glossary
Course: WVA 103 Fermentation Methods > Section: WVA 103 Fermentation Methods

Unit 7 Glossary

Terms

Term | Definitions
Bread | is a staple food prepared by baking a dough of flour and water. It is popular around the world and is one of the world's oldest foods. The virtually infinite combinations of different flours, and ...
Chemical leavening | a simple technique for leavening bread is the use of gas-producing chemicals. There are two common methods. The first is to use baking powder or a self-rising flour that includes baking powder. Th ...
Leavening | is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread.
Sourdough | Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli. In comparison with breads made with cultivated yeast, it usually has a mild ...
Yeast | many types of bread are leavened by yeast. The yeast most commonly used for leavening bread is Saccharomyces cerevisiae, the same species used for brewing alcoholic beverages. This yeast ferments ...