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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. 17 Easy Breakfast Rolls, Buns, and Breads for Christmas Morning

   www.aol.com/17-easy-breakfast-rolls-buns...

   Get Recipe: Gluten-Free Cinnamon Rolls. Gluten free? No problem! This recipe offers tips for working with gluten free dough so you can enjoy soft, tender cinnamon rolls worthy of a second helping ...

4. No-knead bread - Wikipedia

   en.wikipedia.org/wiki/No-knead_bread

   The method uses a long rise instead of kneading to align the dough's gluten molecules with each other so as to produce a strong, elastic network, resulting in long, sticky strands. The automatic alignment is possible because of the wetness of the dough, which makes the molecules more mobile. [ 7 ]

5. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   It has no effect on gluten. Ascorbic acid (vitamin C) is listed as an ingredient, either as an indication that the flour was matured using ascorbic acid or that a small amount is added as a dough enhancer. It is a maturing agent that strengthens gluten development, but does not bleach. Chlorine gas is used as both a bleaching agent and a ...

6. A new bakery specializing in sourdough and gluten-free goods ...

   www.aol.com/news/bakery-specializing-sourdough...

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7. New Cascadia Traditional - Wikipedia

   en.wikipedia.org/wiki/New_Cascadia_Traditional

   New Cascadia Traditional is Portland's first gluten-free retail bakery. [5] Spouses and co-owners Chris Gumke and Teresa Atkins started the bakery in 2007. Initially, the couple sold products at farmers' markets (including the Portland Farmers Market ) [ 5 ] before opening a brick and mortar shop in southeast Portland in 2008.

8. This Turkey Salad Is So Delicious You'll Eat It By the Spoonful

   www.aol.com/turkey-salad-delicious-youll-eat...

   Yields: 4-6 servings. Prep Time: 15 mins. Total Time: 20 mins. Ingredients. 1/4 c. walnuts. 1/4 c. mayonnaise. 1/4 c. plain whole milk yogurt. 1 tbsp. dijon mustard

9. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.