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The process of allowing air to be combined into ingredients to make them lighter and/or create more volume, which may also be referred to as aeration. For example, sifting flour removes lumps and adds air making the resulting flour and typically the food dish using the flour, lighter in texture and consistency. Beating egg whites adds air, which increases the volume or whipping butter accomplishes the same purpose. Adding air to wine enables it to "breathe" resulting in changes in flavor, some favorable and some that may decrease the anticipated taste.

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