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Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Alternatives to Jarred Garlic. If you really don’t like the flavor of jarred garlic, but you love the convenience, you can utilize your food processor and freezer to easily create a garlic surplus.
4. White Whole Wheat Flour. White whole wheat flour is milled just like regular whole wheat flour, but it starts with a hard wheat that’s paler, called hard white wheat.
Garlic bread (also called garlic toast) [1] consists of bread (usually baguette, sourdough or ciabatta) topped with garlic and occasionally olive oil or butter, and may include additional herbs, such as oregano or chives. [2] It is then either grilled until toasted or baked in a conventional or bread oven. [2]
Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product.
Clove stalks are slender stems of the inflorescence axis that show opposite decussate branching. Externally, they are brownish, rough, and irregularly wrinkled longitudinally with short fracture and dry, woody texture. Mother cloves (anthophylli) are the ripe fruits of cloves that are ovoid, brown berries, unilocular and one-seeded.
A lot of that texture comes from bread flour, which is the strongest of all the flours with a protein content of 12 to 14 percent. The extra protein is essential for yeasted breads that need ...
Black garlic. Black garlic is a type of aged garlic that is colored deep brownish-black. The process is of East Asian origin. It is made by placing garlic (Allium sativum) in a warm, moist, controlled environment over the course of several weeks, a process that produces black cloves. Black garlic is used in a wide variety of culinary applications.