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Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale. [3]
Yeast bread Mexico: A bread for making a sandwich of the same name. Pan dulce: Sweet bread Mexico: A bread that is one of the poster treats in Mexico and other Latin American countries. Panbrioche: Leavened Italy: A bread similar to brioche. Pandesal: Sweet bread Philippines: A rounded bread made of flour, eggs, yeast, sugar, and salt. Pandoro ...
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.
Japanese milk bread (食パン, shokupan), also called Hokkaido milk bread, or simply milk bread in English sources, is a soft white bread commonly sold in Asian bakeries, particularly Japanese ones. Although bread is not a traditional Japanese food , it was introduced widely after World War II , and the style became a popular food item.
The process of making yeast-leavened bread involves a series of alternating work and rest periods. Work periods occur when the dough is manipulated by the baker. Some work periods are called mixing, kneading, and folding, as well as division, shaping, and panning. Work periods are typically followed by rest periods, which occur when dough is ...
5000 BCE – Chinese discover fermentation through beer making. 6000 BCE – Yogurt and cheese made with lactic acid-producing bacteria by various people. 4500 BCE – Egyptians bake leavened bread using yeast. [1] 500 BCE – Moldy soybean curds used as an antibiotic. 300 BCE – The Greeks practice crop rotation for maximum soil fertility. [2]
A ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor.