Created by: pedroturci
Number of Blossarys: 1
English (EN)Baker's yeast is the common name for the strains of yeast commonly used in baking bread and bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and ...
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 ...
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 ...
Bulk fermentation is a process in which the bread dough is fermented in a single piece (hence the name 'bulk'). It is the first fermentation that occurs in breadmaking, which often requires more than ...
Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. ...
Carbon dioxide (chemical formula CO2) is a colorless gas with a density about 60% higher than that of dry air. Carbon dioxide consists of a carbon atom covalently double bonded to two oxygen atoms. ...
Yeasts are eukaryotic single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and 1,500 species are currently ...
By: PedroF