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Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.
E2 competes with the S N 2 reaction mechanism if the base can also act as a nucleophile (true for many common bases). Scheme 1: E2 reaction mechanism. An example of this type of reaction in scheme 1 is the reaction of isobutylbromide with potassium ethoxide in ethanol. The reaction products are isobutene, ethanol and potassium bromide.
Due to the presence of an empty p orbital after departure of the leaving group, the hydrogen on the neighboring carbon becomes much more acidic, allowing it to then be removed by the weak base in the second step. In an E2 reaction, the presence of a strong base and a good leaving group allows proton abstraction by the base and the departure of ...
If it is transcluded into an article for one of the staple foods listed in the table e.g., the Wheat article, then the column for that food will be automatically highlighted. The {{REFLIST}} tag included in this template will only be active on this template ( Template:Comparison of major staple foods ).
A weaker flour, such as a cake or pastry flour with a much lower gluten content would have a much steeper decline after peak time. The points of interest on the graph are fivefold: Arrival Time (Absorption) – Absorption is the point chosen by the baking industry which represents a target water to flour ratio in bread.
Normal bases are also nucleophiles, but often chemists seek the proton-removing ability of a base without any other functions. Typical non-nucleophilic bases are bulky, such that protons can attach to the basic center but alkylation and complexation is inhibited.
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 ]
Baking functionality is the other issue, with increased loaf volume accomplished by simply removing just the larger flour particles. [4] [5] Like the lower extraction white flour, higher extraction flour still creates a smoother dough more inclined to hold the gas created during fermentation. However, higher-extraction flour also retains the ...
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