Created by: PedroF
Number of Blossarys: 1
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One of the main ingredients of bread, flour is a powder ground from grains - most typically wheat but some others such as rye or rice can also be used. It can be classified into two main categories, ...
A metabolic process through which microorganisms such as yeasts and bacteria consume sugars and produce different substances (carbon dioxide, alcohols and acids, for example) that are important for ...
The handling quality of a dough - how extensible and elastic it is. A bread is held together in its shape because of the gluten network developed during mixing and resting of the dough by the ...
The malleable paste formed by mixing all the ingredients in a bread recipe. After being baked, this mixture of ingredients can be called bread. Doughs can vary depending on the ingredients used, the ...
The process through which dough is transformed into bread; the application of dry heat to cook bread - usually done in an oven. During this process the yeasts in the dough are the most active because ...
It is a traditional type of french bread mostly recognized by its characteristic long shape, golden color and crisp crust. The dough of a baguette consists of four simple ingredients: Flour, water, ...
Different strains of bacteria are present in most breads and are one of the main agents responsible for the fermentation of naturally-leavened breads. They contribute a lot of flavour complexity ...
