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2. 'Fibermaxxing' is dietitian-approved. Here's how to get more ...

   www.aol.com/lifestyle/fibermaxxing-dietitian...

   Experiment with whole grain flours: Use whole grain flours such as whole wheat, oat or almond flour in baking recipes to increase the fiber content of homemade bread, muffins and cookies. View ...

3. Bread Flour Substitute: What to Use Instead - AOL

   www.aol.com/lifestyle/bread-flour-substitute...

   Bread Baking for Beginners: Everything You Should Know (Including 18 Easy Bread Recipes to Try ASAP) W. ... If you’re looking for the best bread flour substitute, the ideal swap is simpler than ...

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. Baking mix - Wikipedia

   en.wikipedia.org/wiki/Baking_mix

   Ingredients in baking mixes may include flour, bread flour, baking powder, baking soda, yeast, [3] sugar and salt, as well as others depending upon the food type. Gluten-free baking mixes may be prepared using rice flour in place of wheat flour. [3] [10] Dry baking mixes typically require the addition of water or milk, and may also require ...

6. Bakery mix - Wikipedia

   en.wikipedia.org/wiki/Bakery_mix

   Bakery mix is an add water only pre-mixed baking product consisting of flour, dry milk, shortening, salt, and baking powder (a leavening agent). [1] A bakery mix can be used to make a wide variety of baked goods from pizza dough [2] to dumplings [3] to pretzels. The typical flavor profile of bakery mix differs from that of pancake mix.

7. Dough sheeting - Wikipedia

   en.wikipedia.org/wiki/Dough_sheeting

   Most dough sheeters can handle a wide variety of dough depending on the machine manufacturer. Most commonly dough sheeting technology is used for the production of laminated dough products like croissants and pastries , but it is also suitable for the production of bread , flatbread and pizza .

8. Is sourdough bread good for you? Dietitians explain if it's ...

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   Gluten, a protein found naturally in wheat, barley and rye, becomes degraded during the fermentation process when making sourdough bread, says Van Buiten, so it naturally contains less gluten than ...

9. Wheat flour - Wikipedia

   en.wikipedia.org/wiki/Wheat_flour

   It is marketed as an inexpensive alternative to bakers' flour which is acceptable for most household baking needs. [3] Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in ...