Category: Food
Created by: pedroturci
Number of Blossarys: 1
English (EN) 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 ...
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. ...
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. ...
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 ...
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 ...
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 ...
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 ...
By: PedroF