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A dough trough from Aberdour Castle, Fife, Scotland. A kneading trough is a term for the vessel in which dough, after being mixed and leavened was left to swell or ferment. The first citation of kneading-trough in the Oxford English Dictionary is Chaucer, The Miller's Tale, 1386. Flour was not stored, perhaps for fear of insect infestation, but ...
It is also called a proofing box, proofing oven, or proofing cabinet. The warm temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise. Dough is typically allowed to rise in the proofer before baking, but can also be used for the first rise, or bulk fermentation.
Freshly mixed dough in the bowl of a stand mixer. Dough is a malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.
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 typical wooden breadbox. A breadbox (chiefly American) or a breadbin (chiefly British) [1] is a container for storing bread and other baked goods to keep them fresh. They were a more common household kitchen item until bread started being made commercially with food preservatives and wrapped in plastic.
Commercially, the market is divided into dough mixes, complete mixes, and concentrates. [11] A complete mix may be a powdered mixture that needs only water (or water and yeast) added. A concentrate contains flavorful ingredients such as spices and cocoa, but needs additional flour or other bulky ingredients added. Dough mixes are the most ...
Initially, the water in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour gelatinizes, thereby solidifying the pastry. [25] Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let out the steam. The pastry is then placed back in the oven to dry out and become crisp.
Dough is compressed between two or more rotating rollers. [1] When done the right way, a smooth and consistent dough sheet is produced. The dough then passes one or several gauging rollers (mostly on conveyors) that reduce the dough to the required thickness. After this the dough sheet is shaped into a desired dough product.
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