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Words related to leaven

leav·en
L l

  • leavening

    a substance, as yeast or baking powder, that causes fermentation and expansion of dough or batter.

  • unleavened

    (of bread, cake, cookies, etc.) containing no leaven or leavening agent.

  • enzyme

    A substance produced by a living organism that acts as a catalyst to bring about a specific biochemical reaction.

  • sourdough

    leaven, especially fermented dough retained from one baking and used, rather than fresh yeast, to start the next.

  • yeast

    any of various small, single-celled fungi of the phylum Ascomycota that reproduce by fission or budding, the daughter cells often remaining attached, and that are capable of fermenting carbohydrates into alcohol and carbon dioxide.

  • zymase

    the complex of enzymes obtained from yeast, also occurring in bacteria and other organisms, that acts in alcoholic fermentation and other forms of glycolysis.
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