Created by: pedroturci
Number of Blossarys: 1
English (EN)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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
Baking is a method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods ...
By: PedroF