noun a type of bread that has been leavened with gas, usually carbon dioxide, to create a light and airy texture
Aerated bread is a type of bread that is made using a process that incorporates air into the dough, resulting in a lighter texture.
Aerated bread is often used in culinary arts to add variety to bread-based dishes.
Aerated bread is studied in food science to understand the chemical reactions that occur during the aerating process.
Aerated bread is a popular baking technique used to create bread with a fluffy and airy texture.
Aerated bread is used by bakers to create light and fluffy bread products by incorporating air into the dough during the mixing process.
Chefs may use aerated bread in recipes that require a light and airy texture, such as for sandwiches or appetizers.
Food scientists study the properties of aerated bread to understand how the incorporation of air affects the texture, taste, and shelf life of the product.