Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Pore_(bread)> ?p ?o. }
Showing items 1 to 16 of
16
with 100 items per page.
- Pore_(bread) abstract "Pores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void structures. The degree to which pores form are a major determiner in the texture ("crumb") of the bread. Pore size varies between varieties of bread. Sourdough bread is a variety with larger pores. Rye bread has smaller pores and a denser crumb.".
- Pore_(bread) thumbnail Sourdoughbreadcrumb.jpg?width=300.
- Pore_(bread) wikiPageExternalLink S026087741300054X.
- Pore_(bread) wikiPageID "40429206".
- Pore_(bread) wikiPageRevisionID "605646224".
- Pore_(bread) subject Category:Baking.
- Pore_(bread) subject Category:Breads.
- Pore_(bread) subject Category:Fermentation_in_food_processing.
- Pore_(bread) comment "Pores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void structures. The degree to which pores form are a major determiner in the texture ("crumb") of the bread. Pore size varies between varieties of bread. Sourdough bread is a variety with larger pores. Rye bread has smaller pores and a denser crumb.".
- Pore_(bread) label "Pore (bread)".
- Pore_(bread) sameAs m.0wzqgn_.
- Pore_(bread) sameAs Q12332070.
- Pore_(bread) sameAs Q12332070.
- Pore_(bread) wasDerivedFrom Pore_(bread)?oldid=605646224.
- Pore_(bread) depiction Sourdoughbreadcrumb.jpg.
- Pore_(bread) isPrimaryTopicOf Pore_(bread).
