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  2. Dough conditioner - Wikipedia

    en.wikipedia.org/wiki/Dough_conditioner

    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 ]

  3. Barley flour - Wikipedia

    en.wikipedia.org/wiki/Barley_flour

    Malted barley flour is prepared from barley malt, [2] which is barley that has undergone malting (partial germination [sprouting] followed by hot-air drying to stop germination). There are two kinds, diastatic and non-diastatic. Diastatic malt flour is used as a diastatic supplement for other bread flours that have low natural diastatic ...

  4. Malted milk - Wikipedia

    en.wikipedia.org/wiki/Malted_milk

    Malted milk or malt powder or malted milk powder, is a powder made from a mixture of malted barley, wheat flour, and evaporated whole milk powder. The powder is used to add its distinctive flavor to beverages and other foods, but it is also used in baking to help dough cook properly.

  5. 12 Clever Recipes for Stale Bread (That You'll Actually Want ...

    www.aol.com/12-clever-recipes-stale-bread...

    4. French Toast. Slightly stale bread is perfect for French toast. It soaks up the eggy custard without falling apart or turning to mush. Whisk together eggs, milk, a splash of vanilla, and a ...

  6. The Best Gluten-Free Flour for Baking Bread, Cake and More - AOL

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  7. This Grandad Shared His Family's 6-Ingredient Christmas ... - AOL

    www.aol.com/grandad-shared-familys-6-ingredient...

    Bake the pudding at 350 degrees fahrenheit until it’s golden brown and your kitchen is filled with the sweet aromas of the season. The finished dish will have a crisp, golden top with a soft ...

  8. High-maltose corn syrup - Wikipedia

    en.wikipedia.org/wiki/High-maltose_corn_syrup

    By using β-amylase or fungal α-amylase, glucose syrups containing over 50% maltose, or even over 70% maltose (extra-high-maltose syrup) can be produced. [6] p. 465 This is possible because these enzymes remove two glucose units, that is, one maltose molecule at a time, from the end of the starch molecule.

  9. 6 Gluten-Free Breads That Actually Taste Good ... - AOL

    www.aol.com/gluten-free-bread-actually-tastes...

    Because gluten helps give bread its soft and chewy texture, gluten-free bread traditionally has a denser, more crumbly, or gritty texture than wheat bread, says registered dietitian Wan Na Chun ...

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