TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

AGENT LEVAGE [1 record]

Record 1 2010-03-12

English

Subject field(s)
  • Food Additives
  • Breadmaking
DEF

... any one of a number of substances used in doughs and batters that cause a foaming action which lightens and softens the finished product.

CONT

The leavening agent (biological, chemical or even mechanical) reacts with moisture, heat, acidity or other triggers to produce gas (usually carbon dioxide and sometimes ethanol) that becomes trapped as bubbles within the dough.

OBS

Some examples are: yeast, sour milk, air, steam, baking soda and baking powder.

French

Domaine(s)
  • Additifs alimentaires
  • Boulangerie
DEF

Substance naturelle ou artificielle susceptible de dégager du gaz carbonique sous l'effet de la chaleur, simulant ainsi la fermentation biologique de la pâte enfournée.

OBS

On peut citer, parmi les agents de levage : la levure, le lait sur, l'air, la vapeur, le bicarbonate [de soude] et autres levures chimiques [la poudre à pâte, par exemple].

Spanish

Campo(s) temático(s)
  • Aditivos alimentarios
  • Panificación
Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: