Food made of flour and water
Technical
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
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French carbon steel — lighter than cast iron, seasons like a wok
Domed stoneware baker traps steam for artisan crust at home
Philosophy of cooking — using everything, wasting nothing
High-protein bread flour — superior gluten development for artisan bread
Aroma ()
Wine Analogy
Like a well-aged Chardonnay with its buttery and brioche notes
Coffee Analogy
Similar to the caramel and nut aromas in medium roast coffee
Perfume Analogy
Reminiscent of warm gourmand fragrances with vanilla and baked bread accords
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French carbon steel — lighter than cast iron, seasons like a wok
Domed stoneware baker traps steam for artisan crust at home
Philosophy of cooking — using everything, wasting nothing
High-protein bread flour — superior gluten development for artisan bread
essential oils → reduced → yeasts and molds in sliced bread
“Both essential oils lessened the counts of yeasts and molds in sliced bread during 15 days”
bread → contains → faecal coliforms
“3.5 in bread”
Sourdough wheat bread (SDB) → reaches mold growth → when the population of yeasts/molds reaches approximately 4 log cfu/g
“Mold growth was apparent when the population of yeasts/molds reached approximately 4 log cfu/g”
Based on 2 papers
Based on 2 papers
Based on 2 papers
“Description du procede de fabrication du pain: melange, fermentation, panification.”
breadmaking process → involves → mixing, fermentation, and baking
“Low-fat shortbread cookies were prepared using combinations of carbohydrate-based fat substitutes (Litesse, N-Flate, Rice * Trin, Stellar, or Trim-choice) and emulsifiers (diacetyl-tartaric esters of monoglycerides [DATEM], glycerol monostearate [GMS], or sodium stearoyl-2-lactylate [SSL]).”
low-fat shortbread cookies → prepared using → combinations of carbohydrate-based fat substitutes and emulsifiers
“The principal effects of fat substitutes on shortbread cookie attributes were higher moisture content, greater toughness, and lower specific volume.”
fat substitutes → affect → shortbread cookie attributes
“Low-fat shortbread cookies were prepared using combinations of carbohydrate-based fat substitutes (Litesse, N-Flate, Rice * Trin, Stellar, or Trim-choice) and emulsifiers (diacetyl-tartaric esters of monoglycerides [DATEM], glycerol monostearate [GMS], or sodium stearoyl-2-lactylate [SSL]).”
low-fat shortbread cookies → prepared using → combinations of carbohydrate-based fat substitutes and emulsifiers
“The principal effects of fat substitutes on shortbread cookie attributes were higher moisture content, greater toughness, and lower specific volume.”
low-fat shortbread cookies → showed → higher moisture content, greater toughness, and lower specific volume
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