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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.
A slurry composed of glass beads in silicone oil flowing down an inclined plane Potato starch slurry. A slurry is a mixture of denser solids suspended in liquid, usually water. The most common use of slurry is as a means of transporting solids or separating minerals, the liquid being a carrier that is pumped on a device such as a centrifugal pump.
Bleached flour improves the structure-forming capacity, allowing the use of dough formulas with lower proportions of flour and higher proportions of sugar [citation needed]. In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface.
A slurry wall is a civil engineering technique used to build reinforced concrete walls in areas of soft earth close to open water, or with a high groundwater table. [1] This technique is typically used to build diaphragm (water-blocking) walls surrounding tunnels and open cuts, and to lay foundations .
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.
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, egg, milk and leavening used for cooking. Batters are a pourable consistency that cannot be kneaded. [1] [2] Batter is most often used for pancakes and as a coating for fried foods. It is also used for a variety of batter breads.
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 ...