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Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
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 ]
Dinitro-ortho-cresol (DNOC) is an organic compound with the structural formula CH 3 C 6 H 2 (NO 2) 2 OH. It is a yellow solid that is only slightly soluble in water. It is a yellow solid that is only slightly soluble in water.
PAM is marketed as a nominally zero-calorie alternative to other oils used as lubricants when using cooking methods such as sautéing or baking (US regulations allow food products to claim to be zero-calorie if they contain fewer than 5 calories per Reference Amount Customarily Consumed and per labeled serving, and the serving size of a 1⁄3 ...
In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. [1] It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, as well as coarse sugar.
Henkel Corporation, doing business as Henkel North American Consumer Goods and formerly The Dial Corporation, is an American company based in Stamford, Connecticut. [2] [3] [4] It is a manufacturer of personal care and household cleaning products and is a subsidiary of multinational company Henkel AG & Co. KGaA (Henkel Consumer Goods Inc.).
ortho-Cresol (IUPAC name: 2-methylphenol, also known as 2-hydroxytoluene or ortho-Toluenol) is an organic compound with the formula CH 3 C 6 H 4 (OH). It is a colourless solid that is widely used intermediate in the production of other chemicals. It is a derivative of phenol and is an isomer of p-cresol and m-cresol. [3]
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.