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thinly rolled out dough
Commonly combined
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Ingredient
thinly rolled out dough
thinly rolled out dough
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
Measured across millions of published recipes · click to explore
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Deep pasta technique — handmade shapes, filled pastas, sauces
Master ratios behind all cooking — doughs, stocks, sauces, custards
Enameled Dutch oven for braising, bread baking, stewing
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
“Protein content of wheat flours exhibited negative relationships with the optimum water absorption of noodle dough and lightness (L*) of the instant noodle dough sheet.”
protein content of wheat flours → exhibits negative relationships with → optimum water absorption of noodle dough and lightness (L*) of the instant noodle dough sheet
“Protein quality, as determined by SDS sedimentation volume and proportion of alcohol‐ and salt‐soluble protein of flour, also influenced optimum water absorption and yellow‐blueness (b*) of the noodle dough sheet.”
protein quality of wheat flours → influences → optimum water absorption and yellow-blueness (b*) of the noodle dough sheet
“Brightness of dough sheets measured at 24 hr were significantly higher in hulled (65.3–78.1) than in hull‐less (59.0–63.9) barley, and within hulled barley, higher in proanthocyanidin‐free (72.2–78.1) than in proanthocyanidin‐containing (65.3–69.6) barley.”
dough sheet brightness (L* value) → is higher in → hulled barley