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The fold-and-cut theorem states that any shape with straight sides can be cut from a single (idealized) sheet of paper by folding it flat and making a single straight complete cut. [1] Such shapes include polygons, which may be concave, shapes with holes, and collections of such shapes (i.e. the regions need not be connected ).
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25]
Some of these recipes combine the butter into the détrempe rather than adding it in the folding process and are thus similar to a folded short crust. Many retain the layering process, but the number of steps ("turns" or " tours ") is reduced.
When the butter has been churned to satisfaction, place a bowl in the middle of the table with a strainer sitting in it, lined with a clean dish towel or piece of muslin.
With each fold a certain amount of paper is lost to potential folding. The loss function for folding paper in half in a single direction was given to be L = π t 6 ( 2 n + 4 ) ( 2 n − 1 ) {\displaystyle L={\tfrac {\pi t}{6}}(2^{n}+4)(2^{n}-1)} , where L is the minimum length of the paper (or other material), t is the material's thickness, and ...
In the mathematics of paper folding, the big-little-big lemma is a necessary condition for a crease pattern with specified mountain folds and valley folds to be able to be folded flat. [1] It differs from Kawasaki's theorem, which characterizes the flat-foldable crease patterns in which a mountain-valley assignment has not yet been made.
Maekawa's theorem is a theorem in the mathematics of paper folding named after Jun Maekawa. It relates to flat-foldable origami crease patterns and states that at every vertex, the numbers of valley and mountain folds always differ by two in either direction. [1] The same result was also discovered by Jacques Justin [2] and, even earlier, by S ...
Making sure thawed bread tastes good actually begins before you even put it in the freezer. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 ...