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2. Proofing (baking technique) - Wikipedia

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

   Desired proofer temperatures can range from 20 to 45 °C (70 to 115 °F); cooler temperatures are achieved in a dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising.

3. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   Baking: The proofed dough is loaded into a hot oven for baking. During the first few minutes, the remaining rise will occur in the dough and is known as oven spring . Starch gelatinization begins at 105 °F (41 °C), [ 34 ] the yeast dies at 140 °F (60 °C), [ 35 ] and the baking is finished when the product reaches an internal temperature of ...

4. Mold health issues - Wikipedia

   en.wikipedia.org/wiki/Mold_health_issues

   Mold health issues refer to the harmful health effects of molds ("moulds" in British English) and their mycotoxins. ... Temperature, water activity and pH, strongly ...

5. What happens if you eat mold? Food safety experts share which ...

   www.aol.com/news/happens-eat-mold-food-safety...

   They like higher humidity and warmer temperatures,” says Wee. This is why mold does not grow as quickly on food that's refrigerated. Molds, like other living microorganisms, also require oxygen ...

6. Is it safe to stand in front of a microwave while it's on ...

   www.aol.com/lifestyle/safe-stand-front-microwave...

   Putting a non-microwave-safe material in a microwave oven can lead to chemicals leaching into your food (not good) or the melting of the container, which can lead to burns — or, at the very ...

7. Indoor mold - Wikipedia

   en.wikipedia.org/wiki/Indoor_mold

   Mold grows best in warm temperatures, 25 to 30 °C (77 to 86 °F), although growth may occur between 0 and 35 °C (32 and 95 °F). [ 12 ] Removing one of the three requirements for mold reduces (or eliminates) new mold growth: moisture; food for the mold spores (for example, dust or dander ); and warmth since mold generally does not grow in ...

8. Pasta processing - Wikipedia

   en.wikipedia.org/wiki/Pasta_processing

   The temperature of the dough should remain between 40 and 45 °C. If the temperature exceeds 50 °C the gluten network would be damaged, which has a negative effect on the quality of pasta. Since extra heat is generated by pressure and friction, there are water jackets around the cylinder and head.

9. Sticky-shed syndrome - Wikipedia

   en.wikipedia.org/wiki/Sticky-shed_syndrome

   Baking is a common practice for temporarily repairing sticky-shed syndrome. There is no standard equipment or practice for baking, so each engineer is left to create their own methods and materials. Generally, tapes are baked at low temperatures for relatively long periods of time, such as 130 °F to 140 °F (54 to 60 °C) for 1 to 8 hours. [ 6 ]