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A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
In the United States, consumers sometimes refer to white bread as "sandwich bread" or "sandwich loaf". [8] It is often perceived as an unhealthy, bland, and unsophisticated menu item. [9] [10] [11] Japanese milk bread, a type of soft white bread, is popular in Asia, particularly in Japan, and has artisan status there.
Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other ...
"Bleached flour" is "refined" flour with a chemical whitening (bleaching) agent added. "Refined" flour has had the germ and bran, containing much of the nutritional fibre and vitamins, [citation needed] removed and is often referred to as "white flour". Bleached flour is artificially aged using a "bleaching" agent, a "maturing" agent, or both.
Maida flour. Maida, maida flour, or maida mavu is a type of wheat flour originated from the Indian subcontinent. [1] [2] It is a super-refined [citation needed] wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits.
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.
The powder is usually white and sometimes has a strong detergent-like smell that, in my personal experience, is far more pleasant than bleach. You can also find some varieties that are unscented.
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...