Search results
Results from the WOW.Com Content Network
A flour tortilla (/ t ɔːr ˈ t iː ə /, /-j ə /) or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour. Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. [ 1 ]
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
One popular recipe uses flour ground from hulled split black gram [9] mixed with black pepper, salt, a small amount of vegetable oil and a food-grade alkali, and the mixture is kneaded. A well-kneaded dough is then flattened into very thin rounds and then dried and stored for later preparation and consumption.
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).
Masa or masa de maíz (English: / ˈ m ɑː s ə /; Spanish pronunciation:) is a dough that comes from ground nixtamalized maize. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes. It is dried and powdered into a flour form called harina de maíz or masa harina.
A tortilla (/ t ɔːr ˈ t iː ə /, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ( [t͡ɬaʃˈkalli] ). [ 1 ]
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 ]
All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5% [18] (10–12% from second source [19]) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan ...