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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 ]
Making your own cake flour substitute is super simple—and you only need two ingredients. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...
In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation. In countries where bleached flour is prohibited, microwaving plain flour produces similar chemical changes to the bleaching process ...
A video game walkthrough is a guide aimed towards improving a player's skill within a particular video game and often designed to assist players in completing either an entire video game or specific elements. Walkthroughs may alternatively be set up as a playthrough, where players record themselves playing through a game and upload or live ...
Back in February, Zynga released the first set of Heirloom Recipes in FarmVille 2. These recipes were incredibly limited edition, giving players only a few days to create items for XP and coins.
The bulk dough is divided to smaller, final weights. This step is used when making more than one loaf of bread, or many rolls. Pre-shaping or rounding: The dough pieces are made into oval, cylinder, or round shapes, depending upon the shape's appropriateness to the final product. [29] [30]
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, egg, milk and leavening used for cooking. Batters are a pourable consistency that cannot be kneaded. [1]. [2] The batter is most often used for pancakes and as a coating for fried foods. It is also used for a variety of batter breads.
The kinds of flour used in cooking include all-purpose flour (known as plain outside North America), self-rising flour, and cake flour (including bleached flour). The higher the protein content the harder and stronger the flour, and the more it will produce crispy or chewy breads.