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What remains is the endosperm, generally referred to as white flour. White flour is often artificially enriched to restore some of the nutrition lost by separating out the bran and the germ elements. In the U.S., white flour is nearly always artificially enriched to restore some of the nutrition lost by removing the bran and germ elements.
In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat , water , flour , and salt . [ 1 ] It may also include milk , sugar , or other ingredients that contribute to the taste or texture.
Quiche Lorraine is a savoury French tart with a filling of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century. As its popularity spread, nationally and internationally, the addition of cheese became commonplace, although it has been criticised as inauthentic.
7. Flour the surface where you plan to roll. Use a rolling pin to flatten the dough to about a 12-inch circle. Start by slowly rolling from the center outwards; make sure the dough is spread evenly.
The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used. [ 7 ] The American writer and cookery teacher James Peterson recorded first encountering quiche in the late 1960s and being "convinced it was the most sophisticated and delicious thing [he had] ever tasted".
An older study published in the British Journal of Nutrition found that foods made with buckwheat flour were more satiating than those made with white flour, which may keep you from being hungry ...
Crust: Sometimes the crust can break if the loaf gets moved around in the freezer too often, she notes. Related: The Best Way To Keep Your Bread Fresh, According To A Baker
In order of merit, the bread made from refined [thoroughly sieved] flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted". [25] The essentiality of bread in the diet was reflected in the name for the rest of the meal: ópson , "condiment", i.e., bread's accompaniment, whatever it ...