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Dough Strength
The dough strength is a property of dough that enables it to withstand the mechanical stress of the breadmaking process through a balanced combination of viscosity and Elasticity (physics), elasticity. While the exact definitions of dough strength (also known as flour strength, baking strength, flour protein strength, gluten strength) vary to the point that some researchers avoid using the term altogether for its lack of precision, generally the dough strength is considered to have three components: * extensibility allows the dough to be stretched and keep the new shape, so that the bread rolls and loaves can be formed; * elasticity allows the dough to spring back after deformation. Hearth breads made of dough with little elasticity will go flat instead of baking up; * tenacity is the overall resistance of dough to stretching. High tenacity makes dough hard to work with during the makeup (breadmaking), makeup. Typically the dough strength is measured with an alveograph (Alveograph W ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely and may be ''enriched'' with eggs, sugars, spices, and fats. With respect to enrichment, the dough are forming a spectrum with two extremes: * lean dough contains mostly the basic ingredients (flour, water, salt, and, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mechanical Stress
In continuum mechanics, stress is a physical quantity that describes forces present during deformation. For example, an object being pulled apart, such as a stretched elastic band, is subject to ''tensile'' stress and may undergo elongation. An object being pushed together, such as a crumpled sponge, is subject to ''compressive'' stress and may undergo shortening. The greater the force and the smaller the cross-sectional area of the body on which it acts, the greater the stress. Stress has dimension of force per area, with SI units of newtons per square meter (N/m2) or pascal (Pa). Stress expresses the internal forces that neighbouring particles of a continuous material exert on each other, while ''strain'' is the measure of the relative deformation of the material. For example, when a solid vertical bar is supporting an overhead weight, each particle in the bar pushes on the particles immediately below it. When a liquid is in a closed container under pressure, each par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breadmaking
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be unleavened. In many countries, mass-produced bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English word for bread was ( in Gothic: modern English ''loaf'') which appears to be the oldest Teutonic name. Old High German and modern German de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viscosity
Viscosity is a measure of a fluid's rate-dependent drag (physics), resistance to a change in shape or to movement of its neighboring portions relative to one another. For liquids, it corresponds to the informal concept of ''thickness''; for example, syrup has a higher viscosity than water. Viscosity is defined scientifically as a force multiplied by a time divided by an area. Thus its SI units are newton-seconds per metre squared, or pascal-seconds. Viscosity quantifies the internal friction, frictional force between adjacent layers of fluid that are in relative motion. For instance, when a viscous fluid is forced through a tube, it flows more quickly near the tube's center line than near its walls. Experiments show that some stress (physics), stress (such as a pressure difference between the two ends of the tube) is needed to sustain the flow. This is because a force is required to overcome the friction between the layers of the fluid which are in relative motion. For a tube ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elasticity (physics)
In physics and materials science, elasticity is the ability of a body to resist a distorting influence and to return to its original size and shape when that influence or force is removed. Solid objects will deform when adequate loads are applied to them; if the material is elastic, the object will return to its initial shape and size after removal. This is in contrast to ''plasticity'', in which the object fails to do so and instead remains in its deformed state. The physical reasons for elastic behavior can be quite different for different materials. In metals, the Crystal structure, atomic lattice changes size and shape when forces are applied (energy is added to the system). When forces are removed, the lattice goes back to the original lower energy state. For rubber elasticity, rubbers and other polymers, elasticity is caused by the stretching of polymer chains when forces are applied. Hooke's law states that the force required to deform elastic objects should be Prop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gluten
Gluten is a structural protein naturally found in certain Cereal, cereal grains. The term ''gluten'' usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough. The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, Khorasan wheat, khorasan, emmer, and Einkorn wheat, einkorn), and barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. triticale. Gluten makes up 75–85% of the total protein in Common wheat, bread wheat. Glutens, especially Triticeae glutens, have unique viscoelasticity, viscoelastic and Adhesion, adhesive properties, which give dough its elasticity, helping it Proofing (baking technique), rise and keep its shape and often leaving the final product with a chewy texture. These properties, and its relatively low cost, make gluten v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Extensibility
Extensibility is a software engineering and systems design principle that provides for future growth. Extensibility is a measure of the ability to extend a system and the level of effort required to implement the extension. Extensions can be through the addition of new functionality or through modification of existing functionality. The principle provides for enhancements without impairing existing system functions. An extensible system is one whose internal structure and dataflow are minimally or not affected by new or modified functionality, for example recompiling or changing the original source code might be unnecessary when changing a system’s behavior, either by the creator or other programmers. Because software systems are long lived and will be modified for new features and added functionalities demanded by users, extensibility enables developers to expand or add to the software’s capabilities and facilitates systematic reuse. Some of its approaches include facilit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Rolls
A bread roll is a small, oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a ''sandwich'' in English. Europe Rolls are common throughout Europe. Even in the same languages, rolls are known by a variety of names. Some European languages have many local and dialectal terms for bread rolls. These include German language diminutives of ''Brot'' (bread) in most of western and central Germany (where they are called ''Brötchen'') and in Switzerland (where they are called ''Brötli''). Other German language terms include ''Rundstück'' ("round piece") in Hamburg and Schleswig-Holstein; ''Weckerl'' or more specific ''Semmel'' in Austria, Saxony and southern Bavaria; ''Weck'' and ''Weckle'' in much of Baden-Württemberg, Franconia and Saarland; ''Schrippe'' in Berlin and parts of Brandenburg. Some of these names reappear in other Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loaves
A loaf (: loaves) is a (usually) rounded or oblong quantity of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan or loaf pan because some kinds of bread dough tend to collapse and spread out during the cooking process if not constrained;Stanley Cauvain, Linda S. Young, ''Technology of Breadmaking'', p. 146, 231, 380.Keith Cohen, ''Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery'' (2014), p. 59. the shape of less viscous doughs can be maintained with a bread pan whose sides are higher than the uncooked dough. More viscous doughs can be hand-molded into the desired loaf shape and cooked on a flat oven tray. The same principle applies to non-bread products such as meatloaf and cakes that are cooked so as to retain their shape during the cooking process. In determining the size of the loaf, the cook or baker must take into consideration the need for heat to penetrate the loaf evenly during the cooking process, so t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hearth Breads
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 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, Vienna bread, and a crusty hard roll. The typical traits of the hearth breads include crisp crust with cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Makeup (breadmaking)
Cosmetics are substances that are intended for application to the body for cleansing, beautifying, promoting attractiveness, or altering appearance. They are mixtures of chemical compounds derived from either natural sources or created synthetically. Cosmetics have various purposes, including personal and skin care. They can also be used to conceal blemishes and enhance natural features (such as the eyebrows and eyelashes). Makeup can also add colour to a person's face, enhance a person's features or change the appearance of the face entirely to resemble a different person, creature, or object. People have used cosmetics for thousands of years for skin care and appearance enhancement. Visible cosmetics for both women and men have gone in and out of fashion over the centuries. Some early forms of cosmetics contained harmful ingredients such as lead that caused serious health problems and sometimes resulted in death. Modern commercial cosmetics are generally tested for safe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
