enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. This edible play-dough only requires 2 easy ingredients - AOL

   www.aol.com/edible-play-dough-only-requires...

   This mom's recipe for homemade, edible play-dough couldn't be any easier! Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 ...

3. Play-Doh - Wikipedia

   en.wikipedia.org/wiki/Play-Doh

   Play-Doh or also known as Play-Dough is a modeling compound for young children to make arts and crafts projects. The product was first manufactured in Cincinnati, Ohio, United States, as a wallpaper cleaner in the 1930s. [1] Play-Doh was then reworked and marketed to Cincinnati schools in the mid-1950s. Play-Doh was demonstrated at an ...

4. 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]

5. Corn starch - Wikipedia

   en.wikipedia.org/wiki/Corn_starch

   Corn starch mixed in water. Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn grain. [2] The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. [3]

6. This edible play-dough only requires 2 easy ingredients - AOL

   www.aol.com/lifestyle/edible-play-dough-only...

   This mom's recipe for homemade, edible play-dough couldn't be any easier!

7. Leavening agent - Wikipedia

   en.wikipedia.org/wiki/Leavening_agent

   In cooking, a leavening agent (/ ˈ l ɛ v ən ɪ ŋ /) or raising agent, also called a leaven (/ ˈ l ɛ v ən /) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.

8. Glucose syrup - Wikipedia

   en.wikipedia.org/wiki/Glucose_syrup

   Glucose syrup on a black surface. Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.

9. Starch gelatinization - Wikipedia

   en.wikipedia.org/wiki/Starch_gelatinization

   The gelatinization temperature of starch depends upon plant type and the amount of water present, pH, types and concentration of salt, sugar, fat and protein in the recipe, as well as starch derivatisation technology are used. Some types of unmodified native starches start swelling at 55 °C, other types at 85 °C. [3]