1.a baked food made of a dough or batter containing flour or meal, milk or water, and often yeast or another leavening agent. 2.food or sustenance; livelihood:to earn one's bread. 3.Slang.money. v.t. 4.to coat with breadcrumbs. ...
“get ready a tray, spread it with flour about 2 ½ [inches] in depth, make impressions in the flour with a small breakfast cup, take portions of the light dough out with a large spoon and put them into the flour impressions to rise; make the muffin stone hot, let them cook on i...
The objective of this study was to examine the flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as a premilling treatment. Findings Particle size distributions and pasting properties of flours milled from heat‐treated peas were altered, and ...
properties, essential for breadmaking, are largely determined by the wheat gluten proteins, interactions of gluten protein matrix with other flour components [e.g. flour lipids (Eliasson and Larsson, 1993), arabinoxylans (Goesaertet al.,2005), non-gluten proteins (Veraverbeke and Delcour, 2002)...
ABSTRACTThe physicochemical properties of purple sweet potato flour (PSPF)-wheat flour blends and their effects on salted noodle-making quality were invest... S Shan,KX Zhu,W Peng,... - 《Journal of Food Processing & Preservation》 被引量: 1发表: 2012年 Fine Points of Marker-Assisted Pyram...
The British Baking Industries Research Association, now amalgamated with the Research Association of British Flour Millers to form the Flour Milling and Baking Research Association (FMBRA), gained the Queen's Award in 1966 for innovation in bread-making processes. The new method of breadmaking was...
Making bread in a breadmaker is essentially the same across all models. The basic ingredients of flour, water, and yeast, plus other ingredients, are added to the bread pan in the machine in a specific order (in some of the best breadmakers on this list, you can also choose loaf size...
enzymes are mainly implicated and changes related to temperature increase occur during baking. The two main flour biopolymers, starch and proteins, undergo the most dramatic changes during the breadmaking process. The gluten proteins are largely responsible for the rheology of wheat flour dough, struct...
Bread is known as one of the most ancient foods and widely consumed in all its various forms by humanity. Wheat grains contain unique gluten proteins that impart viscoelastic properties to dough required for leavened bread making1. In the Western world, refined wheat flour has been the standard...
2.2. Bread Making The flour used for the preparation of one loaf white bread control was bread wheat flour (400 g), type 650 (average 0.65% ash content, water content 14% wet basis). Part of the flour 2.5% or 5% (w/w) were replaced by lyophilized and milled mushrooms prepared, as ...