kohottumisena

Kohottuminen is a Finnish term that translates to "rising" or "leavening" in English. It commonly refers to the process where dough expands due to the action of a leavening agent, typically yeast or baking powder. This expansion is caused by the production of gas, usually carbon dioxide, which creates bubbles within the dough, making it lighter and airier.

In baking, kohottuminen is a crucial step in the preparation of many bread and pastry products. Yeast, a living microorganism, consumes sugars in the dough and releases carbon dioxide and alcohol as byproducts. This fermentation process not only causes the dough to rise but also contributes to the flavor and aroma of the finished product. Baking powder, on the other hand, is a chemical leavening agent that reacts when exposed to moisture and heat, producing carbon dioxide.

The duration and temperature of the rising process significantly impact the texture and final outcome of baked goods. Insufficient rising can result in dense and heavy products, while over-rising can lead to a collapsed structure and a sour taste. Bakers often monitor the dough's volume and texture to determine when it has risen sufficiently. The term can also be used more broadly to describe any instance of something becoming elevated or swelling.