Technical term used in food science, materials engineering, and related fields for the process of a substance expanding or becoming puffed, often through heating or chemical reaction.
This food expands when heated.
Using a leavening agent makes the dough puff up.
puffed food; expanded food
Compound of 膨 (swell) and 化 (change/transform). The exact historical derivation is uncertain; the spelling is conventionally associated with the meaning of expansion or puffing.