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- Dough_conditioner abstract "A dough conditioner is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way.Examples of dough conditioners include ascorbic acid, monoglycerides and diglycerides, ammonium chloride, enzymes, DATEM, and calcium salts such as calcium iodate.More natural dough conditioners include sprouted- or malted-grain flours, soy, milk, wheat germ, potatoes, gluten, yeast, and extra kneading. Malted, diastatic flours are not typically added by manufacturers to whole wheat flours. Robertson et al. point out that some of the better information is found in baking books published prior to the early 20th century, back during the times when bakers may not yet have acquired a kneading machine.Lecithin added at a rate of 0.25-to-0.6% of the flour weight acts as a natural dough conditioner. Based on total weight, egg yolk contains about 9% lecithin. Lecithin, monoglycerides, diglycerides, and DATEM are considered emulsifiers. They disperse fat more evenly throughout the dough, helping it to trap more of the CO2 produced by yeast. Emulsifiers tend to produce a fine grain, larger baked volume, and improved slicing.".
- Dough_conditioner wikiPageID "14343285".
- Dough_conditioner wikiPageRevisionID "589264247".
- Dough_conditioner hasPhotoCollection Dough_conditioner.
- Dough_conditioner subject Category:Food_additives.
- Dough_conditioner type Addition102679415.
- Dough_conditioner type Additive102679788.
- Dough_conditioner type Component103081021.
- Dough_conditioner type FoodAdditive103377845.
- Dough_conditioner type FoodAdditives.
- Dough_conditioner type Object100002684.
- Dough_conditioner type Part103892891.
- Dough_conditioner type PhysicalEntity100001930.
- Dough_conditioner comment "A dough conditioner is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way.Examples of dough conditioners include ascorbic acid, monoglycerides and diglycerides, ammonium chloride, enzymes, DATEM, and calcium salts such as calcium iodate.More natural dough conditioners include sprouted- or malted-grain flours, soy, milk, wheat germ, potatoes, gluten, yeast, and extra kneading.".
- Dough_conditioner label "Dough conditioner".
- Dough_conditioner sameAs m.03d13jv.
- Dough_conditioner sameAs Q5301082.
- Dough_conditioner sameAs Q5301082.
- Dough_conditioner sameAs Dough_conditioner.
- Dough_conditioner wasDerivedFrom Dough_conditioner?oldid=589264247.
- Dough_conditioner isPrimaryTopicOf Dough_conditioner.