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Unlike differential hardening, where the entire piece is heated and then cooled at different rates, in flame hardening, only a portion of the metal is heated before quenching. This is usually easier than differential hardening, but often produces an extremely brittle zone between the heated metal and the unheated metal, as cooling at the edge ...
Starch gelatinization begins at 105 °F (41 °C), [34] the yeast dies at 140 °F (60 °C), [35] and the baking is finished when the product reaches an internal temperature of 208–210 °F (98–99 °C). [21] Cooling: Once the bread is fully baked, it is removed to racks to cool. Bread is sliced once it has cooled to 95–105 °F (35–41 °C).
However, it is not beyond doubt that the passage describes deliberate quench-hardening, rather than simply cooling. [8] Likewise, there is a prospect that the Mahabharata refers to the oil-quenching of iron arrowheads, but the evidence is problematic. [9] Pliny the Elder addressed the topic of quenchants, distinguishing the water of different ...
Making bread in the summertime is a real joy. The warm, humid temperatures help dough rise beautifully. But in winter, it can be a real bear to get the lift you need in a cooler home.
Desired proofer temperatures can range from 20 to 45 °C (70 to 115 °F); cooler temperatures are achieved in a dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising.
Rise to the top with this great baking tip. Whether its pumpkin or challah bread, common mistakes can make your treat go flat. Check your loaf's internal tempature with a thermometer before ...
Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage [1] or assembled into a final product. It has been used to increase the mass manufacture and distribution of bread products, including bagels. [2] When parbaking is used to bake bread, it increases the shelf life of the loaf ...
The quenching converts the billet's surface layer to martensite, and causes it to shrink. The shrinkage pressurizes the core, helping to form the correct crystal structures. The core remains hot, and austenitic. A microprocessor controls the water flow to the quench box, to manage the temperature difference through the cross-section of the bars.