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  2. Argan oil - Wikipedia

    en.wikipedia.org/wiki/Argan_oil

    Argan oil is a plant oil produced from the kernels of the argan tree (Argania spinosa L.), which is indigenous to Morocco and southwestern Algeria. [ 1 ] [ 2 ] In Morocco, argan oil is used to dip bread at breakfast or to drizzle on couscous or pasta.

  3. Sideroxylon spinosum - Wikipedia

    en.wikipedia.org/wiki/Sideroxylon_spinosum

    The oil contains 80% unsaturated fatty acids, is rich in essential fatty acids, and is more resistant to oxidation than olive oil. Argan oil is used for dipping bread, on couscous and salads, and for other similar uses. A dip for bread known as amlou is made from argan oil, almonds, and peanuts, sometimes sweetened by honey or sugar. The ...

  4. Dough conditioner - Wikipedia

    en.wikipedia.org/wiki/Dough_conditioner

    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 ]

  5. The Best Bread Machine for Your Baking Style - AOL

    www.aol.com/lifestyle/best-bread-machine-baking...

    For premium support please call: 800-290-4726

  6. Leavening agent - Wikipedia

    en.wikipedia.org/wiki/Leavening_agent

    The Chorleywood bread process uses a mix of biological and mechanical leavening to produce bread; while it is considered by food processors [who?] to be an effective way to deal with the soft wheat flours characteristic of British Isles agriculture, it is controversial [according to whom?] due to a perceived lack of quality in the final product ...

  7. Farinograph - Wikipedia

    en.wikipedia.org/wiki/Farinograph

    In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. [1] The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. [2]

  8. Bakers Are Slamming Costco Butter for Ruining Their Recipes - AOL

    www.aol.com/bakers-slamming-costco-butter...

    By process of elimination, I determined the Costco organic cane sugar was the problem, not the Costco butter," the person wrote. "Organic sugar was releasing too much liquid during baking.

  9. Chorleywood bread process - Wikipedia

    en.wikipedia.org/wiki/Chorleywood_bread_process

    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.