-
niche wheat-based food products. Cauvain,
Stanley (2015).
Technology of
Breadmaking. Springer. p. 377. ISBN 978-3-319-14687-4. In the past,
maize (corn)...
-
Report (PDF). Young, Linda; Cauvain,
Stanley P. (2007).
Technology of
Breadmaking. Berlin: Springer. p. 79. ISBN 978-0-387-38563-1.
Archived from the original...
- The
sponge and
dough method is a two-step
breadmaking process: in the
first step a
sponge is made and
allowed to
ferment for a
period of time, and in...
-
extraction of
sugar from
sugar beets.
Parmentier also
founded a
school of
breadmaking and
studied methods of
conserving food,
including refrigeration. While...
-
blended (in a
smaller proportion) with
wheat flour to make
conventional breadmaking flour. A loaf of
barley bread features in a
dream mentioned in Judges...
- werden. Cauvain,
Stanley P.; Young,
Linda S. (20 May 2007).
Technology of
Breadmaking.
Springer Science &
Business Media. ISBN 9780387385655.
Retrieved 15...
- 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...
-
making of dough. The
wooden form has been used in
Europe for
centuries in
breadmaking. A
kneading trough is a term for the
vessel in
which dough,
after being...
-
creating a
revival of French-style
breadmaking, as well as
developing an
extensive body of
research on
improving breadmaking technique,
including studies of...
-
enzymatic browning. It may be used as a
flour treatment agent used in
breadmaking. As food additives, they are ****igned E numbers, with
safety ****essment...
