kelés

Kelés is a Hungarian noun meaning the act of rising or fermentation, derived from the verb kelni, “to rise” or “to swell.” It is used in culinary contexts to describe dough or mixtures that increase in volume as gas is produced by yeast or lactic bacteria, and more generally to refer to growth or maturation processes in biology. In some contexts kelés can refer to seed germination, although the standard term for that process is csírázás.

In baking, kelés describes the period when dough expands due to carbon dioxide produced by yeast or bacteria. It includes stages such as bulk fermentation, where the dough rests to develop flavor and structure, and final proofing, when dough rises to its final volume before baking. Conditions such as temperature (roughly 25–30°C), moisture, sugar content, salt, and flour quality influence kelés. Overproofing leads to a weak gluten structure and a flat crumb, while underproofing yields a dense texture.

In fermentation and beverage production, kelés can denote the onset and progress of microbial activity that produces gas, alcohol, acids, and aromas. Yeast-driven kelés is common in bread, beer, and wine, while lactic fermentation may alter dairy and vegetables. Temperature control, starter culture, and time determine the flavor profile and texture of the final product.

In botany, kelés is sometimes used informally to refer to seed sprouting; however, the precise term for seed germination in Hungarian is csírázás. Overall, kelés implies any growth, rise, or maturation driven by biological activity.