Created by: PedroF
Number of Blossarys: 1
English (EN) A metabolic process through which microorganisms such as yeasts and bacteria consume sugars and produce different substances (carbon dioxide, alcohols and acids, for example) that are important for ...
One of the main ingredients of bread, flour is a powder ground from grains - most typically wheat but some others such as rye or rice can also be used. It can be classified into two main categories, ...
A technique used to strengthen a bread's dough during the bulk fermentation. It consists of periodically manipulating the dough in such a way that it's gluten structure becomes more extensible and ...
The network formed by hydrating and mixing the proteins glutenin and gliadin, present in wheat flour. This network is responsible for trapping gases released by the yeast during fermentation and, in ...
One of the fundamental properties of a dough. It refers to the ratio of water to flour used in the recipe. The measurement of that ratio is usually in terms of baker's percentage (which quantifies ...
A type of preferment made with wild yeast and bacteria used to leaven a bread. Levains (or starters) are usually kept by bakers for long periods (some of them for several decades). They are ...
The process through which wheat grains (or other cereals) are transformed into flour. It uses mechanical forces such as grinding, crushing or cutting to break grain kernels into very small pieces, ...
