Category: Food
Created by: pedroturci
Number of Blossarys: 1
English (EN) 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 ...
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. ...
Ciabatta is an Italian white bread made from wheat flour, water, olive oil, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. ...
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 ...
In physics, elasticity is the ability of a body to resist a distorting influence and to return to its original size and shape when that influence or force is removed. Solid objects will deform when ...
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from ...
Final proof consists of the last stage of a bread's fermentation process, right before the dough goes into the oven. In some types of dough, most noticeably doughs made mostly from rye flour, it is a ...
By: PedroF