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What is the name meaning of YEAST. Phrases containing YEAST
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What is the name meaning of YEAST. Phrases containing YEAST
See name meanings and uses of YEAST!YEAST
YEAST
Surname or Lastname
English
English : unexplained.
YEAST
YEAST
Boy/Male
Indian, Marathi, Sanskrit
Lord Ganesh
Girl/Female
Tamil
Avalika | அவாலிகா
Boy/Male
Tamil
Yashvasin | யஷà¯à®µà®¸à®¿à®‚
Beloved and ever popular Lord, Lord Ganesh
Boy/Male
Hindu
Lord of men leader, Master of men
Boy/Male
British, English
Lives in the Welshman's Cottage
Boy/Male
Chinese
Buddhist deity of mercy.
Boy/Male
Latin
In bloom.
Surname or Lastname
English
English : possibly a habitational name from a place called Lightollars in Lancashire, so named from Old English lēoht ‘light-colored’ + alor ‘alder’. The surname, however, is not found in current English sources.
Surname or Lastname
English
English : habitational name from any of a group of places in Bedfordshire and Cambridgeshire, named with Old English hætt ‘hat’, probably the name of a hill (see Hatt) + lēah ‘wood’, ‘clearing’.
Boy/Male
Gujarati, Hindu, Indian, Kannada, Malayalam, Marathi, Sanskrit, Tamil, Telugu
True; Good
YEAST
YEAST
YEAST
YEAST
YEAST
n.
A form of fungus which grows as indvidual rounded cells, rather than in a mycelium, and reproduces by budding; esp. members of the orders Endomycetales and Moniliales. Some fungi may grow both as a yeast or as a mycelium, depending on the conditions of growth.
v. i.
To be converted, as dough, into a light, spongy mass by the agency of yeast, or leaven.
n.
Aerated salt; a white crystalline substance having an alkaline taste and reaction, consisting of sodium bicarbonate (see under Sodium.) It is largely used in cooking, with sour milk (lactic acid) or cream of tartar as a substitute for yeast. It is also an ingredient of most baking powders, and is used in the preparation of effervescing drinks.
n.
A spirituous liquor distilled by the Chinese from the yeasty liquor in which boiled rice has fermented under pressure.
n.
See Yeast.
n.
Dough before it is kneaded and formed into loaves, and after it is converted into a light, spongy mass by the agency of the yeast or leaven.
a.
See Yeasty.
a.
Leavened; made with leaven, or yeast; -- used of bread, cake, etc., as distinguished from that made with cream of tartar, soda, etc. See Raise, v. t., 4.
v. t.
Yeast; barm.
n.
The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puffy; barm; ferment.
n.
The quality or state of being yeasty, or frothy.
a.
Frothy; foamy; spumy, like yeast.
n.
A brewer's vessel in which the fermentation is concluded, the yeast escaping through the bunghole.
n.
A kind of light, soft bread made with yeast and eggs, often toasted or crisped in an oven; or, a kind of sweetened biscuit.
v. t.
To emit foam; to froth; -- said of the emission of yeast from beer in course of fermentation.
n.
Spume, or foam, of water.
a.
A term used of beer when the froth of the yeast has reentered the body of the beer.
n.
A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiae is the yeast of sedimentary beer. Also called Torula.
n.
A fermented drink made of water and honey with malt, yeast, etc.; metheglin; hydromel.