Search results
Results from the WOW.Com Content Network
Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. [1] When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix [2] (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum).
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...
Banana bread – Cake made from mashed bananas; Bannock – Type of flat quick bread – British and Irish variety of flat quick bread or any large, round article baked or cooked from grain; Bannock – Type of bread – Indigenous American bread; Beaten biscuit – Type of biscuit; Beer bread – Bread baked with beer in the dough
Malt loaf is a type of sweet leavened bread made with malt extract as a primary ingredient. It has a chewy texture and often contains raisins. It is usually eaten sliced and spread with butter for tea. Malt flour is sometimes used to supplement the flavour. [1]
For premium support please call: 800-290-4726 more ways to reach us
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, egg, milk and leavening used for cooking. Batters are a pourable consistency that cannot be kneaded. [1] [2] The batter is most often used for pancakes and as a coating for fried foods. It is also used for a variety of batter breads.
Bread covered with linen proofing cloth in the background. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.