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In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation. In countries where bleached flour is prohibited, microwaving plain flour produces similar chemical changes to the bleaching process ...
The wheat flour is bleached to remove any brown pigments and produce a bright white color. The pH of the bleached flour is between 3 and 4.5, although the optimal pH of starch gelatinization is between 3.7 and 3.9. Acidifiers are used in order to reach this pH range. The optimal flour protein content is between 3% and 4%, and must be below 4.5%.
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 ]
3. Whole Wheat Flour. All flours are made from wheat kernels, which are separated into three components—the endosperm, germ and bran—during the milling process.
Here, we explain the different types of chocolate—including chocolate in bar form versus cocoa nibs and cocoa powder. Find out the difference between milk and dark chocolate , or maybe even get ...
Chocolate Mousse Cake is made of chocolate mousse, a light, airy, whipped dessert made of chocolate, egg yolks, sugar, and whipping cream. Chocolate Mousse Cake has its origins in 18th century France.
"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, a bleached flour typically used to make a white bread in India; Plain loaf; Pullman loaf, bread baked in a lidded pan, responsible for square-shaped slices; Rye bread, a bread that can be darker or neutral in color; Sliced bread, pre-sliced and packaged bread, first sold in 1928