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A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
A sponge ferment is usually a sticky process that uses part of the flour, part or all of the water, and part or all of the yeast of a total- or straight-dough formula. Highly liquid sponges of batter consistencies are mixed with a whip, spoon, or fork. Lower hydration, stiffer sponges are lightly mixed or kneaded just until the dough begins to ...
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]
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower- protein wheat, and produces bread in a shorter time.
This combats the tendency of the oil to become thin at high temperature. The advantage of using less viscous oil with a VI improver is that it will have improved low temperature fluidity as well as being viscous enough to lubricate at operating temperature. Most multi-grade oils have viscosity modifiers. Some synthetic oils are engineered to ...
Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for the Shabbat. Chapati: Flatbread: India: Chapati is a circular flatbread made of flour, water, and oil that is then cooked on a stove. It's been a staple in Indian households for many centuries and is even mentioned in old Sanskrit texts.
Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.
Salt-rising (or salt-risen) bread is a dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring wild bacteria rather than by yeast. [ 1 ] [ 2 ] [ 3 ] Salt-rising bread is made from wheat flour ; a starter consisting of either water or milk and corn [ 4 ] potatoes , [ 5 ] or wheat ; and minor ...