Search results
Results From The WOW.Com Content Network
The English name reflects the historical use of the material for fulling (cleaning and shrinking) wool, by textile workers known as fullers. [1] [2] [3] In past centuries, fullers kneaded fuller's earth and water into woollen cloth to absorb lanolin, oils, and other greasy impurities as part of the cloth finishing process.
Bentonite slurry walls (also known as diaphragm walls [43]) are used in construction, where the slurry wall is a trench filled with a thick colloidal mixture of bentonite and water. [44] A trench that would collapse due to the hydraulic pressure in the surrounding soil does not collapse as the slurry balances the hydraulic pressure.
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.
A mixture of bentonite and water used to make slurry walls; Coal slurry, a mixture of coal waste and water, or crushed coal and water [5] Slip, a mixture of clay and water used for joining, glazing and decoration of ceramics and pottery. Slurry oil, the highest boiling fraction distilled from the effluent of an FCC unit in an oil refinery. It ...
Volume 3: Techniques and Equipment ("guidebook to the techniques of bread making. Chapters follow the process of making bread: fermentation, mixing, divide and shaping, proofing, scoring and finishing, ovens and baking, plus cooling and storage.") Volume 4: Recipes I ("Each chapter is divided by types of breads.
Smectites are commonly used in very diverse industrial applications. In civil engineering works, it is routinely used as a thick bentonite slurry when excavating deep and narrow trenches in the ground to support the lateral walls and to avoid their collapse. It is also used as mud for drilling fluids.
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 ...
In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", [3] and "Bread production relied on the use of sourdough as a leavening agent for most ...