Created by: PedroF
Number of Blossarys: 1
English (EN) Refers to the quality of being acid and/or sourness or tartness. It is one of the main properties used to characterize a loaf of bread and influences the taste and keeping quality of the loaf. Breads ...
A modern technique used to develop a dough with little kneading. It consists of mixing all the flour and water in a dough until it becomes homogeneous and then letting it rest for a period ranging ...
Different strains of bacteria are present in most breads and are one of the main agents responsible for the fermentation of naturally-leavened breads. They contribute a lot of flavour complexity ...
It is a traditional type of french bread mostly recognized by its characteristic long shape, golden color and crisp crust. The dough of a baguette consists of four simple ingredients: Flour, water, ...
The process through which dough is transformed into bread; the application of dry heat to cook bread - usually done in an oven. During this process the yeasts in the dough are the most active because ...
The malleable paste formed by mixing all the ingredients in a bread recipe. After being baked, this mixture of ingredients can be called bread. Doughs can vary depending on the ingredients used, the ...
The handling quality of a dough - how extensible and elastic it is. A bread is held together in its shape because of the gluten network developed during mixing and resting of the dough by the ...
