aerated bread

Bread formed by forcing carbonic dioxide, generally called carbonic acid, into the dough in lieu of that developed by fern ent at i on. a-er-ā-ting, pr. par. & a. [AERATE.] the inaction of the lungs as aerating organs." Todd & Bowman: Physiol. Anat., ii. 348. a-er-ā-tion, s. [AERATE.] L. Gen. The act of subjecting to the action of atmospheric air or to any of its constituents. II. Specially : 1. The act or proce of causing land to be permeated to a certain extent by air, which is nece ary for the proper growth of plants. The thorough breaking up of tenacious land by steam gives acce to air and to moisture, the latter carrying with it much atmospheric air. 2. Physiol. ( of blood ): Oxygenation. [See AERATE.] "... any mechanical impediment to the aeration of the blood."-Todd & Bowman: Phurie Anat., 11. 40 3. Chem. & Art ( of bread ): The act or art of aerating it. [AERATED.] tā-ër-e-al, a. [AERIAL.] IMG:content-0225.png:[ocr errors] ā-er-ě-măn-çe, ā-er-e-man-çỹ, s. [AEROMANCY.]