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Cappi Thompson/Getty Images. Best For: baked goods and sauces or marinades for savory dishes Brown sugar starts off much the same as white sugar (i.e., it comes from the cane) but instead of being ...
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 ]
Sucrose [1] – often called white sugar, granulated sugar, or table sugar, is a disaccharide chemical that naturally contains glucose and fructose. Commercial products are made from sugarcane juice or sugar beet juice. Sugarcane, which contains a high concentration of sucrose; Sweet sorghum [1] Syrup [1] Table syrup
And we've heard that olive oil offers many health benefits, but is it good for baking? We take a look at popular plant-based oils to find out. Check out the slideshow above to discover the best ...
Powdered sugar, also called confectioners' sugar and icing sugar is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent —such as corn starch , potato starch or tricalcium phosphate [ 1 ] [ 2 ] —to absorb moisture, prevent clumping, and improve flow.
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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 ]
White sugar, also called table sugar, granulated sugar, or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process. It is nearly pure sucrose .