Effervescence in the context of "Leavening agent"

⭐ In the context of leavening agents, effervescence is considered…

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⭐ Core Definition: Effervescence

Effervescence is the escape of gas from an aqueous solution and the foaming or fizzing that results from that release. The word effervescence is derived from the Latin verb fervere (to boil), preceded by the adverb ex. It has the same linguistic root as the word fermentation .

Effervescence can also be observed when opening a bottle of champagne, beer or carbonated soft drink. The visible bubbles are produced by the escape from solution of the dissolved gas (which itself is not visible while dissolved in the liquid).

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👉 Effervescence in the context of Leavening agent

In cooking, a leavening agent (/ˈlɛvənɪŋ/) or raising agent, also called a leaven (/ˈlɛvən/) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen.

When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain.

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Effervescence in the context of Mineral water

Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. It is usually still, but may be sparkling (carbonated/effervescent).

Traditionally, mineral waters were used or consumed at their spring sources, often referred to as "taking the waters" or "taking the cure", at places such as spas, baths and wells.

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Effervescence in the context of Carbonated water

Carbonated water is water containing dissolved carbon dioxide gas, either artificially injected under pressure, or occurring due to natural geological processes. Carbonation causes small bubbles to form, giving the water an effervescent quality. Common forms include sparkling natural mineral water, club soda, and commercially produced sparkling water.

Club soda, sparkling mineral water, or some other sparkling waters contain added or dissolved minerals such as potassium bicarbonate, sodium bicarbonate, sodium citrate, or potassium sulfate. These occur naturally in some mineral waters but are also commonly added artificially to manufactured waters to mimic a natural flavor profile and offset the acidity of introducing carbon dioxide gas giving one a fizzy sensation. Various carbonated waters are sold in bottles and cans, with some also produced on demand by commercial carbonation systems in bars and restaurants, or made at home using a carbon dioxide cartridge.

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LINKED FROM (PARENTS)
← Leavening agent ← Mineral water ← Carbonated water ← Leavening
LINKS TO (CHILDREN)
Soft drink → Aqueous solution → Latin → Fermentation (biochemistry) → Soft drink →