Hyperonyms
(has_hyperonym)
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00020090-n:
a particular kind or species of matter with uniform properties
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Hyponyms
(has_hyponym)
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14772461-n:
any of various powdered mixtures used in baking as a substitute for yeast
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Hyponyms
(has_hyponym)
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15048748-n:
a leaven of dough in which fermentation is active; used by pioneers for making bread
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Hyponyms
(has_hyponym)
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15106271-n:
a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey
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Related
(related_to)
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01975587-v:
cause to puff up with a leaven
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Glosses
(gloss)
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01752884-v:
cause to happen, occur or exist
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Glosses
(gloss)
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07860988-n:
a flour mixture stiff enough to knead or roll
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Glosses
(gloss)
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13575433-n:
a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol
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Glosses
(gloss)
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14940100-n:
fluid matter having no fixed shape but a fixed volume
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Glosses
(gloss)
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14940386-n:
a substance that is liquid at room temperature and pressure
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Glosses
(rgloss)
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01399949-a:
made without leavening
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Glosses
(rgloss)
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01975587-v:
cause to puff up with a leaven
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Glosses
(rgloss)
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07681926-n:
a thin crisp wafer made of flour and water with or without leavening and shortening; unsweetened or semisweet
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Glosses
(rgloss)
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13025854-n:
used as a leaven in baking and brewing
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Glosses
(rgloss)
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15048748-n:
a leaven of dough in which fermentation is active; used by pioneers for making bread
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