leaven(redirected from Leavening agent)
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Related to Leavening agent: shirred egg
1. An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.
2. An element, influence, or agent that works subtly to lighten, enliven, or modify a whole.
tr.v. leav·ened, leav·en·ing, leav·ens
1. To add a rising agent to.
2. To cause to rise, especially by fermentation.
3. To pervade with a lightening, enlivening, or modifying influence.
[Middle English, from Old French levain, from Vulgar Latin *levāmen, from Latin levāre, to raise; see legwh- in Indo-European roots.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
1. (Elements & Compounds) any substance that produces fermentation in dough or batter, such as yeast, and causes it to rise
2. (Elements & Compounds) a piece of such a substance kept to ferment a new batch of dough
3. an agency or influence that produces a gradual change
4. to cause fermentation in (dough or batter)
5. to pervade, causing a gradual change, esp with some moderating or enlivening influence
[C14: via Old French ultimately from Latin levāmen relief, (hence, raising agent, leaven), from levāre to raise]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
1. a substance, as yeast or baking powder, that causes fermentation and expansion of dough or batter.
2. fermented dough reserved for producing fermentation in a new batch of dough.
3. an element that produces an altering or transforming influence.v.t.
4. to add leaven to (dough or batter) and cause to rise.
5. to permeate with an altering or transforming element.
[1300–50; Middle English levain < Anglo-French, Old French levain < Vulgar Latin *levāmen]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
Past participle: leavened
Collins English Verb Tables © HarperCollins Publishers 2011
1. To use an ingredient such as yeast, baking powder or eggs to make other ingredients rise in cooking.
2. A raising agent, such as yeast, that causes dough or batter to rise.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
Switch to new thesaurus
|Noun||1.||leaven - a substance used to produce fermentation in dough or a liquid|
substance - a particular kind or species of matter with uniform properties; "shigella is one of the most toxic substances known to man"
baking powder - any of various powdered mixtures used in baking as a substitute for yeast
sourdough - a leaven of dough in which fermentation is active; used by pioneers for making bread
|2.||leaven - an influence that works subtly to lighten or modify something; "his sermons benefited from a leavening of humor"|
imponderable - a factor whose effects cannot be accurately assessed; "human behavior depends on many imponderables"
|Verb||1.||leaven - cause to puff up with a leaven; "unleavened bread"|
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
1. yeast, ferment, leavening, barm The ingredients include wholemeal flour, wheat leven, water and salt.
Collins Thesaurus of the English Language – Complete and Unabridged 2nd Edition. 2002 © HarperCollins Publishers 1995, 2002
The American Heritage® Roget's Thesaurus. Copyright © 2013, 2014 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005
n (also leavening) → Treibmittel nt; (= fermenting dough) → Sauerteig m; (fig) → Auflockerung f; even his most serious speeches had a leaven of humour → auch seine ernstesten Reden waren mit Humor gewürzt
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995