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In the United Kingdom, toast is part of a traditional breakfast: it may be incorporated in a full breakfast or eaten with baked beans. A dish popular there with children is eggs and soldiers. Strips of toast (the soldiers) are dipped into the runny yolk of a soft-boiled egg through a hole made in the top of the eggshell, and eaten. [15]
A toaster oven. Invented in 1910, [3] toaster ovens are small electric ovens that provide toasting capability plus a limited amount of baking and broiling capability. Similarly to a conventional oven, toast or other items are placed on a small wire rack, but toaster ovens can heat foods faster than regular ovens due to their small volume.
The introduction of commercial yeasts during the 19th century was detrimental to sourdough as these speeded up the baking process making production much easier. [ 37 ] Common additives include reducing agents such as L-cysteine or sodium metabisulfite , and oxidants such as potassium bromate or ascorbic acid ; [ 38 ] [ 39 ] this last ingredient ...
Kaplan, Steven Laurence: Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It. Durham/ London: Duke University Press, 2006. ISBN 978-0-8223-3833-8; Jacob, Heinrich Eduard: Six Thousand Years of Bread: Its Holy and Unholy History. Garden City / New York: Doubleday, Doran and Comp., 1944.
It contained heating elements on both sides of the toast, and a spring to make the toast "pop-up" when it was done. Strite soon formed the Waters Genter company and started selling his toaster, known as the "Toastmaster", to restaurants. In 1926, the company began selling a consumer version.
To toast bread with a toaster oven, slices of bread are placed horizontally on the rack. When the toast is done, the toaster turns off, but in most cases the door must be opened manually. Most toaster ovens are significantly larger than toasters, but are capable of performing most of the functions of electric ovens, albeit on a much smaller scale.
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Initially, the water in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour gelatinizes, thereby solidifying the pastry. [25] Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let out the steam. The pastry is then placed back in the oven to dry out and become crisp.