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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. DATEM - Wikipedia

    en.wikipedia.org/wiki/DATEM

    DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough.It is added to crusty breads, such as rye, to impart a springy, chewy texture.

  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. Bake Better Cookies by Avoiding These 5 Common Mistakes - AOL

    www.aol.com/bake-better-cookies-avoiding-5...

    Short ingredient lists, basic mixing techniques, and quick baking times mean that a seemingly small mistake can have a massive impact on your cookies. ... In some cases, it makes your dough easier ...

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

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

    For premium support please call: 800-290-4726 more ways to reach us

  7. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    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 maturing agent. It weakens gluten ...

  8. Snack drawer 'food revolution' starts with the right ingredients

    www.aol.com/news/2010-04-15-snack-drawer-food...

    The crushing part in Jamie Oliver's "Food Revolution" comes halfway through the second episode, when the woman who administers the cafeterias for the Huntington, W.Va., school district comes to ...

  9. Bread - Wikipedia

    en.wikipedia.org/wiki/Bread

    Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten. [18] Gluten-free breads are made using flours from a variety of ingredients such as almonds, rice, sorghum, corn, legumes such as ...

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