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As well as winning they beat the old standing record of 306 km/liter (326.8 cm 3 /100 km), set by the same team in 2007. [27] To study the dimethyl ether for the combustion process a chemical kinetic mechanism [28] is required which can be used for Computational fluid dynamics calculation.
A dough is also a blend of flour and a liquid, but — crucially — it contains less liquid than a batter. The result is a stiff mixture that’s still pliable enough to knead or roll out, like ...
A dough with very high hydration. 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]
Varying the ratio of liquid and flour in a basic pasta dough may create a softer dough like that used for the German soup noodle spaetzle. [8] Eggs are a very common addition to make the dough moist and easier to roll out. The dough can be filled or shaped various ways and boiled, baked, steamed or fried. [9] [10]
2,2-Dimethoxypropane (DMP) is an organic compound with the formula (CH 3) 2 C(OCH 3) 2.A colorless liquid, it is the product of the condensation of acetone and methanol.DMP is used as a water scavenger in water-sensitive reactions.
Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation [1] rest of about 1 hour or longer occurs before division. [2] It is also called the direct dough method. [3] [4]
Both forms require creating two doughs: a 'water' dough and an 'oil' dough. The 'water' dough requires mixing of flour, oil or fat, and warm water at a ratio of 10:3:4, while the 'oil' dough requires direct mixing of flour and oil or fat at a ratio of 2:1 or 3:1, which provides for a crumbly mouthfeel and rich flavour. [3]
A baker can formulate end products by using the farinograph's results to determine the following: [citation needed] Water absorption; Dough viscosity, including peak water to gluten ratio prior to gluten breakdown; Peak mixing time to arrive at desired water/gluten ratio; The stability of flour under mixing; The tolerance of a flour's gluten