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- Slow_Bread abstract "Slow Bread is made using very little yeast and lots of time to ferment the dough before baking. The advantage is that the starch in the flour absorbs the water much more effectively. During the period of rest the yeast multiplies and develops by-products like alcohol, acetic and lactic acids.[citation needed]The structure of the crumb is much more open.[citation needed]Because the starch and gluten in the dough is "opened up" during the process the bread is easier to digest compared to bread made using the newest technology.[citation needed]".
- Slow_Bread wikiPageID "23553011".
- Slow_Bread wikiPageRevisionID "601817332".
- Slow_Bread hasPhotoCollection Slow_Bread.
- Slow_Bread name "Slow Bread".
- Slow_Bread type Bread.
- Slow_Bread subject Category:Yeast_breads.
- Slow_Bread type BakedGoods107622061.
- Slow_Bread type Bread107679356.
- Slow_Bread type Food100021265.
- Slow_Bread type Food107555863.
- Slow_Bread type Foodstuff107566340.
- Slow_Bread type Matter100020827.
- Slow_Bread type PhysicalEntity100001930.
- Slow_Bread type Solid115046900.
- Slow_Bread type Starches107566863.
- Slow_Bread type Substance100020090.
- Slow_Bread type YeastBreads.
- Slow_Bread type Food.
- Slow_Bread type FunctionalSubstance.
- Slow_Bread comment "Slow Bread is made using very little yeast and lots of time to ferment the dough before baking. The advantage is that the starch in the flour absorbs the water much more effectively.".
- Slow_Bread label "Slow Bread".
- Slow_Bread sameAs m.06w72wn.
- Slow_Bread sameAs Q7541951.
- Slow_Bread sameAs Q7541951.
- Slow_Bread sameAs Slow_Bread.
- Slow_Bread wasDerivedFrom Slow_Bread?oldid=601817332.
- Slow_Bread isPrimaryTopicOf Slow_Bread.
- Slow_Bread name "Slow Bread".