enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Bread Flour Substitute: What to Use Instead - AOL

   www.aol.com/bread-flour-substitute-instead...

   Bread Baking for Beginners: Everything You Should Know (Including 18 Easy Bread Recipes to Try ASAP) W Here’s the good news: You can still carry on with everything from a sourdough loaf to ...

3. This Is the Difference Between Bread Flour vs. All-Purpose Flour

   www.aol.com/difference-between-bread-flour-vs...

   Instead, it will be a little lighter and a little smaller, but the flavor will be the same. On the other hand, if you use bread flour in place of all-purpose flour in your favorite chocolate chip ...

4. Resistant starch - Wikipedia

   en.wikipedia.org/wiki/Resistant_starch

   Resistant starch typically replaces flour in foods such as bread and other baked goods, pasta, cereal and batters because it can produce foods with similar color and texture of the original food. [68] It has also been used for its textural properties in imitation cheese. [69]

5. Dough conditioner - Wikipedia

   en.wikipedia.org/wiki/Dough_conditioner

   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 or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. [1]

6. Bread Flour vs. All-Purpose Flour: Which Should You Use? - AOL

   www.aol.com/news/bread-flour-vs-purpose-flour...

   Find out the difference, then start baking! For premium support please call: 800-290-4726 more ways to reach us

7. Farinograph - Wikipedia

   en.wikipedia.org/wiki/Farinograph

   Farinograph. In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. [1] The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid.

8. 12 Types of Flour All Bakers Should Know (and What They’re ...

   www.aol.com/12-types-flour-bakers-know-171600229...

   A lot of that texture comes from bread flour, which is the strongest of all the flours with a protein content of 12 to 14 percent. The extra protein is essential for yeasted breads that need ...

9. Sodium stearoyl lactylate - Wikipedia

   en.wikipedia.org/wiki/Sodium_stearoyl_lactylate

   Use levels for baked goods will vary between 0.25 - 0.5% based on flour. The typical application level is 0.375% and will be adjusted depending on the type and quality of flour used. [16] The effect of SSL on bread volume [17] Compared to calcium stearoyl-2-lactylate (CSL), SSL offers some advantages. First, SSL disperses and hydrates more ...