Home > Blossary: Natural Fermentation Bread
The main processes of natural fermentation bread, also known as sourdough bread.

Category: Food

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Created by: pedroturci

Number of Blossarys: 1

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The gluten network is the chain of gluten molecules, formed by the constant kneading of the dough. If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped ...

Domain: Baked goods; Category: Bread

The gluten network is the chain of gluten molecules, formed by the constant kneading of the dough. If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped ...

Domain: Baked goods; Category: Bread

The gluten network is the chain of gluten molecules, formed by the constant kneading of the dough. If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped ...

Domain: Baked goods; Category: Bread

The gluten network is the chain of gluten molecules, formed by the constant kneading of the dough. If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped ...

Domain: Baked goods; Category: Bread

The gluten network is the chain of gluten molecules, formed by the constant kneading of the dough. If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped ...

Domain: Baked goods; Category: Bread

The gluten network is the chain of gluten molecules, formed by the constant kneading of the dough. If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped ...

Domain: Baked goods; Category: Bread

Gluten (from Latin gluten, "glue") is a group of proteins, called prolamins and glutelins, which occur with starch in the endosperm of various cereal grains. This protein complex supplies 75–85% of ...

Domain: Biology; Category: Biochemistry

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