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Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale. [3]
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.
For instance, bread cake and pineapple cake were developed in Taiwan-style bakeries, while the cocktail bun and pineapple bun is a Hong Kong style product. Hong Kong bakeries have more Western influence due to the 150 years of British rule that ended in 1997, and the nearby presence of the former Portuguese colony of Macau .
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Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking.Throughout recorded history and around the world, it has been an important part of many cultures' diets.
It was constructed in 1911 by George S. Ward as a baking plant for the Ward Bread Company, which later became the Continental Baking Company. According to the Ward Baking Company, the Ward Building housed the first "sanitary and scientific bakery in America." [1] The building housed hundreds of workers who produced 250,000 loaves of bread per ...
White bread is a staple food for many people around the world. It is a cheap and convenient source of carbohydrates, and it can be used for a variety of meals, from sandwiches to toast.
Japanese milk bread (食パン, shokupan), also called Hokkaido milk bread, or simply milk bread in English sources, is a soft white bread commonly sold in Asian bakeries, particularly Japanese ones. Although bread is not a traditional Japanese food , it was introduced widely after World War II , and the style became a popular food item.