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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 ]
A commonly known, but often impractical, method is performed by measuring a temperature difference over a piece of material with a well-known thermal conductivity. This method is analogous to a standard way to measure an electric current, where one measures the voltage drop over a known resistor. Usually this method is difficult to perform ...
The effective temperature coefficient varies with temperature and purity level of the material. The 20 °C value is only an approximation when used at other temperatures. For example, the coefficient becomes lower at higher temperatures for copper, and the value 0.00427 is commonly specified at 0 °C .
A thermocouple, also known as a "thermoelectrical thermometer", is an electrical device consisting of two dissimilar electrical conductors forming an electrical junction.A thermocouple produces a temperature-dependent voltage as a result of the Seebeck effect, and this voltage can be interpreted to measure temperature.
Much of the history of the baguette is speculation; [7]: 35 however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, [7]: 5 French bakers started using "gruau," a highly refined Hungarian high-milled flour in the early 19th century, [7]: 13 Viennese steam oven baking was introduced to Paris in 1839 by August Zang, [7]: 12 and the ...
Dry measures are units of volume to measure bulk commodities that are not fluids and that were typically shipped and sold in standardized containers such as barrels.They have largely been replaced by the units used for measuring volumes in the metric system and liquid volumes in the imperial system but are still used for some commodities in the US customary system.
Length measurement, distance measurement, or range measurement (ranging) all refer to the many ways in which length, distance, or range can be measured.The most commonly used approaches are the rulers, followed by transit-time methods and the interferometer methods based upon the speed of light.
The two first partial derivatives of the vdW equation are | = = | = + = where = is the isothermal compressibility (a measure of the relative increase of volume from an increase of pressure, at constant temperature), and = is the coefficient of thermal expansion (a measure of the relative increase of volume from an increase of temperature, at ...