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Artisan Bread
The hearth bread (also known as rustic bread, artisan bread, sometimes "French bread") is a "freestanding" (made without a bread pan) loaf baked at high temperature (up to 500 °F, frequently using steam) that is both crusty and chewy. The higher baking temperatures are possible due to the use of lean doughs. If the dough contains significant amounts of natural sugar (produced during the longer fermentation) or sugars or oil are added to the dough, lower temperatures are used. Hearth breads are frequently made in a traditional way: a piece of fermented dough is baked on the heated floor of a masonry oven, hearth oven. This type of bread is produced in a wide variety of local shapes and styles and is popular at small bakeries. The well-known shapes include baguette, batard (a shorter version of baguette with three slashes instead of seven), ficelle, Parisian (a large loaf), Boule (bread), boule, Vienna bread, and a crusty hard roll. The typical traits of the hearth breads incl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pains Rustiques
Pains may refer to: Medicine *Pain *Suffering * Pan-assay interference compounds or PAINS in the assay Places Brazil *Pains, Minas Gerais *Pains, district of Santa Maria **Pains, Santa Maria Elsewhere *Pains Hill (other) *Pains Island, Gulf of Carpentaria, Queensland, Australia Other uses *Pains (EP), ''Pains'' (EP), by Islander, 2013 See also *Pain (other) *Paine (other) *Payne (other) {{disambiguation, geo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortening
Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called ''shortening'' is that it makes the resulting food crumbly, or to behave as if it had short fibers. Solid fat prevents cross-linking between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired texture. History and market Originally shortening was synonymous with lard, but with the invention of margarine from beef tallow by French chemist Hippolyte Mège-Mouriès in 1869, margarine also came to be included in the term. Since the invention of hydrogenated vegetable oi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Endosperm
The endosperm is a tissue produced inside the seeds of most of the flowering plants following double fertilization. It is triploid (meaning three chromosome sets per nucleus) in most species, which may be auxin-driven. It surrounds the Embryo#Plant embryos, embryo and provides nutrition in the form of starch, though it can also contain Vegetable oil, oils and protein. This can make endosperm a source of nutrition in animal diet. For example, wheat endosperm is ground into flour for bread (the rest of the grain is included as well in whole wheat flour), while barley endosperm is the main source of sugars for beer production. Other examples of endosperm that forms the bulk of the edible portion are coconut "meat" and coconut "water", and Maize, corn. Some plants, such as certain orchids, lack endosperm in their seeds. Ancestral flowering plants have seeds with small embryos and abundant endosperm. In some modern flowering plants the embryo occupies most of the seed and the endosperm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carotinoid
Carotenoids () are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, archaea, and fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips, corn, tomatoes, canaries, flamingos, salmon, lobster, shrimp, and daffodils. Over 1,100 identified carotenoids can be further categorized into two classes xanthophylls (which contain oxygen) and carotenes (which are purely hydrocarbons and contain no oxygen). All are derivatives of tetraterpenes, meaning that they are produced from 8 isoprene units and contain 40 carbon atoms. In general, carotenoids absorb wavelengths ranging from 400 to 550 nanometers (violet to green light). This causes the compounds to be deeply colored yellow, orange, or red. Carotenoids are the dominant pigment in autumn leaf coloration of about 15-30% of tree species, but many plant colors, especially reds and purples, are due to polyphenols. Carotenoids serve two key roles in plants ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ascorbic Acid
Ascorbic acid is an organic compound with formula , originally called hexuronic acid. It is a white solid, but impure samples can appear yellowish. It dissolves freely in water to give mildly acidic solutions. It is a mild reducing agent. Ascorbic acid exists as two enantiomers (mirror-image isomers), commonly denoted "" (for "levo") and "" (for "dextro"). The isomer is the one most often encountered: it occurs naturally in many foods, and is one form (" vitamer") of vitamin C, an essential nutrient for humans and many animals. Deficiency of vitamin C causes scurvy, formerly a major disease of sailors in long sea voyages. It is used as a food additive and a dietary supplement for its antioxidant properties. The "" form ( erythorbic acid) can be made by chemical synthesis, but has no significant biological role. Etymology The term ''ascorbic'' means antiscruvy and denotes the ability to fight off scurvy. It is related to combating Vitamin C deficiency. History The antiscor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt Flour
Barley flour is a flour prepared from dried and ground barley. Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads. There are two general types of barley flour: coarse and fine. Barley groats are milled to make coarse barley flour, and pearl barley is milled to make fine barley flour. Additionally, patent barley flour is a finer barley flour that is ground to a greater degree compared to fine barley flour. Uses Barley flour is used to prepare breads such as barley bread. It is sometimes added to wheat flour, creating a composite flour, which is used to prepare various breads. Its addition to wheat flour creates a darker-colored baked end-product, and also alters the flavor of the product. Barley flour is also used as an ingredient in some specialty foods. Barley breading is another food product prepared using barley flour, which can be prepared using pregelatinized barley flour and an additional product called barley crunch, si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus
''Lactobacillus'' is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see below). ''Lactobacillus'' species constitute a significant component of the human and animal microbiota at a number of body sites, such as the digestive system and the female genital system. In women of European ancestry, ''Lactobacillus'' species are normally a major part of the vaginal microbiota. ''Lactobacillus'' forms biofilms in the vaginal and gut microbiota, allowing them to persist in harsh environmental conditions and maintain ample populations. ''Lactobacillus'' exhibits a mutualistic relationship with the human body, as it protects the host against potential invasions by pathogens, and in turn, the host provides a source of nutrients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farinograph Absorption
In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. 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. A baker can formulate end products by using the farinograph's results to determine the following: *Water absorption *Dough viscosity, including peak water to gluten ratio prior to gluten breakdown *Peak mixing time to arrive at desired water/gluten ratio *The stability of flour under mixing *The tolerance of a flour's gluten Method The farinograph is drawn on a curved graph with the vertical axis labeled in Brabender Units (BU) and the horizontal axis labeled as time in minutes. The graph is generally hockey-stick shaped, with the curve being more or less acute depending on the strength of the gluten in the flour. The points of interest on the graph are fiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Falling Number
The falling number (FN), also referred to as the Hagberg number or Hagberg–Perten number, is the internationally standardized (ICC 107/1, ISO 3093-2004, AACC 56-81B) and most popular method for determining sprout damage. With the falling number test, so-called weather- or sprout-damaged wheat or rye, which adversely affects bread-making quality, could be detected at the grain silo intake within a few minutes. Sprouting, or pre-harvest germination, is caused by damp or rainy weather conditions during the final stage of maturation of the crop. The germination causes an accelerated production of the starch-degrading enzyme alpha-amylase. Severely sprouted grain kernels can contain several thousand times the amount of enzyme of sound un-sprouted kernels. Because of this, very low levels of severely sprouted kernels mixed into sound wheat can cause the entire lot to exhibit significant amylase activity. Since its introduction in the early 1960s, the FN test has become a world sta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moisture Basis
Dry basis (also d.b., dry matter basis, DM) is an expression of a calculation in chemistry, chemical engineering and related subjects, in which the presence of water (H2O) (and/or other solvents) is neglected for the purposes of the calculation. Water (and/or other solvents) is neglected because addition and removal of water (and/or other solvents) are common processing steps, and also happen naturally through evaporation and condensation; it is frequently useful to express compositions on a dry basis to remove these effects. For example, an aqueous solution containing 2 g of glucose and 2 g of fructose in a total of 5 g of solution contains 2/(2+2)=50% glucose on a dry basis, and this ratio will not change if some water is added or evaporated. In many cases, the drying of the sample to perform the measurement is impractical, so in addition to the dry basis, other bases are used: # ''As-is'': the measurement is performed with whatever water content there is (the above ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
California Gold Rush
The California gold rush (1848–1855) began on January 24, 1848, when gold was found by James W. Marshall at Sutter's Mill in Coloma, California. The news of gold brought approximately 300,000 people to California from the rest of the United States and abroad. The sudden influx of gold into the money supply reinvigorated the American economy; the sudden population increase allowed California to grow rapidly into statehood in the Compromise of 1850. The gold rush had severe effects on Native Californians and accelerated the Native American population's decline from disease, starvation, and the California genocide. The effects of the gold rush were substantial. Whole indigenous societies were attacked and pushed off their lands by the gold-seekers, nicknamed "forty-niners" (referring to 1849, the peak year for gold rush immigration). Outside of California, the first to arrive were from Oregon, the Sandwich Islands (Hawaii), and Latin America in late 1848. Of the approx ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sourdough Bread
Sourdough is a type of bread that uses the fermentation, fermentation by naturally occurring yeast and lactobacillaceae, lactobacillus bacteria to raise the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping-qualities. History Sourdough is one of the most ancient forms of bread. It was the standard method of breadmaking for most of human history until the Middle Ages, when it was replaced by barm. Barm, in turn, was replaced in the late 19th and early 20th centuries by industrially produced baker's yeast. The ''Encyclopedia of Food Microbiology'' states: "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", and "Bread production relied on the use of sourdough as a leavening agent for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
