Search results
Results from the WOW.Com Content Network
2,2,4-Trimethylpentane, also known as isooctane or iso-octane, is an organic compound with the formula (CH 3) 3 CCH 2 CH(CH 3) 2. It is one of several isomers of octane (C 8 H 18 ). This particular isomer is the standard 100 point on the octane rating scale (the zero point is n -heptane ).
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 ]
[4] Since chemical expertise is required to create a functional chemical leaven without producing off-flavors from the chemical precursors involved, such substances are often mixed into premeasured combinations for maximum results. These are generally referred to as baking powders. Sour milk and carbonates were used in the 1800s.
Baking soda is simpler than baking powder. It only contains one ingredient: sodium bicarbonate. The naturally alkaline compound works by interacting with acidic substances.
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods.
bread (sourdough) [2] Lactobacillus gasseri: bacterium: dairy [8] Lactobacillus gasseri: bacterium: bread (sourdough) [2] Lactobacillus ghanensis: bacterium: chocolate [2] Lactobacillus hammesii: bacterium: bread (sourdough) [2] Lactobacillus harbinensis: bacterium: vegetables [2] Lactobacillus helveticus: bacterium: cheese [2] [5 ...
2,2,4-Trimethylpentane; 2,3,3-Trimethylpentane; 2,3,4-Trimethylpentane This page was last edited on 10 January 2019, at 23:34 (UTC). Text is available under the ...
The sponge's fermentation time depends on its temperature and that of the surrounding area, the ingredients used, and the percentage amount of yeast. It ferments in a humid environment at 74–78 °F (23–26 °C), where it may rise and expand to 4-5 times its original volume, when it falls it has reached 66-70% of its allotted time.