• Thumbnail for Dough conditioner
    A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture...
    18 KB (2,025 words) - 19:13, 3 March 2024
  • Thumbnail for Dough
    Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with...
    11 KB (1,398 words) - 10:20, 20 August 2024
  • Thumbnail for Azodicarbonamide
    additive, azodicarbonamide is used as a flour bleaching agent and a dough conditioner. It reacts with moist flour as an oxidizing agent. The main reaction...
    14 KB (1,185 words) - 17:08, 13 June 2024
  • Thumbnail for Chicago-style pizza
    with water and olive oil and a "secret dough conditioner" to make it stretch better. In the 1960s and '70s the dough ball became larger to cover the full...
    18 KB (1,641 words) - 14:02, 23 August 2024
  • Thumbnail for Sourdough
    Sourdough (redirect from Sour dough)
    Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts...
    68 KB (7,519 words) - 14:06, 27 July 2024
  • Thumbnail for Gypsum
    calcium. Adding hardness to water used for brewing. Used in baking as a dough conditioner, reducing stickiness, and as a baked-goods source of dietary calcium...
    42 KB (4,151 words) - 13:38, 27 August 2024
  • Thumbnail for List of French breads
    using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded...
    6 KB (662 words) - 17:12, 1 May 2024
  • Thumbnail for Whey
    whey remaining from home-made cheesemaking has many uses. It is a dough conditioner and can be substituted for skimmed milk in most baked good recipes...
    23 KB (2,640 words) - 17:02, 23 August 2024
  • using potassium iodate as dough conditioner in bread and baked goods was gradually replaced by the use of other conditioning agents such as bromide.[citation...
    33 KB (3,533 words) - 00:50, 15 May 2024
  • liquid, the wort. This used to be scooped off, washed and added to bread dough in order to leaven it. Bread made this way is sweeter tasting than sourdough...
    5 KB (646 words) - 19:23, 3 March 2024
  • Thumbnail for Barley flour
    crusts, crackers, rolls, pretzels etc as a dough conditioner—because of its lower gluten, it causes the dough to be softer, more relaxed and gives a softer...
    7 KB (768 words) - 22:44, 29 July 2023
  • Thumbnail for Multigrain bread
    Retrieved May 1, 2015. Indrani, D.; et al. (June 2010). "Multigrain bread–its dough rheology, microstructure, quality and nutritional characteristics". Journal...
    8 KB (621 words) - 23:08, 29 July 2023
  • Thumbnail for Sodium iodate
    kilogram of applicable salt. Sodium iodate is also used as a dough conditioner to strengthen the dough. Iodates combined with organic compounds form an explosive...
    5 KB (228 words) - 14:09, 24 January 2024
  • Thumbnail for Sandwich bread
    Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water Equipment Oven Bread machine Bread pan Dough scraper Farinograph...
    15 KB (1,023 words) - 14:28, 4 May 2024
  • Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water Equipment Oven Bread machine Bread pan Dough scraper Farinograph...
    6 KB (560 words) - 03:14, 20 April 2024
  • Thumbnail for Bread machine
    different kinds of dough—including white bread, whole grain, European-style (sometimes labelled "French"), and dough-only (for pizza dough and shaped loaves...
    8 KB (1,046 words) - 14:35, 18 August 2024
  • Thumbnail for Bread
    Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world,...
    54 KB (6,466 words) - 05:55, 26 August 2024
  • Thumbnail for List of Swiss breads
    Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water Equipment Oven Bread machine Bread pan Dough scraper Farinograph...
    5 KB (508 words) - 23:23, 26 July 2023
  • Thumbnail for Flour tortilla
    (tocopherols, ascorbic acid, citric acid), cellulose gum, guar gum, dough conditioner (fumaric acid, sodium metabisulfite and/or mono- and diglycerides)...
    29 KB (3,337 words) - 23:50, 26 August 2024
  • Thumbnail for Tapioca pearl
    mixed with boiling water until a kneadable consistency is achieved. The dough is cut and rolled into a spherical shape. One method of achieving the correct...
    30 KB (2,854 words) - 02:10, 19 August 2024
  • Thumbnail for Fermentation
    (CO2) molecules. It is used to make bread dough rise: the carbon dioxide forms bubbles, expanding the dough into a foam. The ethanol is the intoxicating...
    42 KB (4,877 words) - 12:25, 24 August 2024
  • key ingredient in the dough conditioners s500 and us500 manufactured by Puratos [nl]. These enzymes are used to improve the dough's workability and absorption...
    10 KB (975 words) - 20:25, 19 June 2024
  • Thumbnail for Vani Hari
    remove azodicarbonamide (an FDA-approved flour bleaching agent and dough conditioner) from their sandwich bread. The petition gathered more than 50,000...
    48 KB (4,748 words) - 03:21, 28 August 2024
  • Thumbnail for Gluten
    readily with the addition of water and often kneading in the case of bread dough. The types of grains that contain gluten include all species of wheat (common...
    61 KB (6,811 words) - 12:24, 23 August 2024
  • will also yield calcium bromate. It is used as a bread dough and flour "improver" or conditioner (E number E924b) in some countries. "Public Health Goal...
    4 KB (142 words) - 20:20, 25 September 2023
  • Thumbnail for Vegetarian nutrition
    vegetarian sources of iodine include edible seaweed and bread made with dough conditioners. Evidence suggests that vegetarian diets have beneficial effects on...
    19 KB (2,265 words) - 19:48, 26 August 2024
  • potential four-way merger taw–tor–tore–tour. In Wells' terminology, the dough-door merger consists of the merger of the lexical sets GOAT and FORCE. It...
    96 KB (9,452 words) - 13:35, 25 August 2024
  • Thumbnail for Instant noodles
    viscoelastic dough of noodles. Water Water is the second most important raw material for making noodles, after flour. The hydration of dough determines...
    38 KB (4,312 words) - 14:12, 1 August 2024
  • Thumbnail for Food extrusion
    the consistency of coarse flour. The dry mix is passed through a pre-conditioner, in which other ingredients are added depending on the target product;...
    20 KB (2,245 words) - 10:04, 25 July 2024
  • Thumbnail for Fruitcake
    with a lighter, fluffier dough and candied fruit inside the cake rather than used as decoration. Panpepato from Ferrara has a dough similar to panone but...
    21 KB (2,504 words) - 14:54, 13 August 2024