Category: Food
Created by: pedroturci
Number of Blossarys: 1
English (EN) Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water. When these two ...
"Lactic acid is an organic acid. It has a molecular formula CH3CH(OH)CO2H. It is white in solid state and it is miscible with water. While in liquid state (dissolved state) it is a colorless ...
Long fermentation is a fermentation that occurs over a long period of time. The longer the bread dough ferments, the better it tastes, allegedly. This happens due to the higher concentration of ...
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of ...
Pita is a family of yeast-leavened round flatbreads common in the Middle East, Mediterranean and neighboring areas. It is a relatively simple bread, made basically of wheat flour, water, a fat ...
Proofing is the stage in which the bread dough goes through a second fermentation. The proofing usually occurs after the shaping of the dough into the final bread product. In the fermentation ...
In baking, rising is a physical process that happens because of fermentation. This process can be from a chemical reaction (with chemical leaveners, like baking soda), or from a biological process ...
By: PedroF