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- Parbaking abstract "Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that the inside is sterile and stable, but the loaf has not generated "crust" or other externally desirable qualities that are difficult to preserve once fully cooked. A parbaked loaf of semi-cooked bread is in a form that is relatively stable against aging. It can be transported easily, and stored until needed. Parbaked loaves are kept in sealed containers that prevent moisture loss. They are also usually frozen. A parbaked loaf appears as a risen loaf of bread, with much of the firmness of a finished loaf, but without a browned or golden crust (in the case of a normally light colored bread). It does not age or become stale like a fully baked loaf of bread.When the final bread product is desired, a parbaked loaf is "finished off" by baking it at normal temperatures for an additional 10 to 15 minutes. The exact time must be determined by testing, and varies by the product. The final bread is then often indistinguishable from freshly baked bread.".
- Parbaking wikiPageExternalLink channel.asp?ArticleID=64959.
- Parbaking wikiPageExternalLink Content?oid=oid%3A22441.
- Parbaking wikiPageExternalLink AR2005082300291.html?nav=hcmodule.
- Parbaking wikiPageID "9724702".
- Parbaking wikiPageLength "5469".
- Parbaking wikiPageOutDegree "15".
- Parbaking wikiPageRevisionID "643441634".
- Parbaking wikiPageWikiLink Bread.
- Parbaking wikiPageWikiLink Canada.
- Parbaking wikiPageWikiLink Category:Baking.
- Parbaking wikiPageWikiLink Category:Cooking_techniques.
- Parbaking wikiPageWikiLink Category:Culinary_terms.
- Parbaking wikiPageWikiLink Cooking.
- Parbaking wikiPageWikiLink Dough.
- Parbaking wikiPageWikiLink France.
- Parbaking wikiPageWikiLink Parboiling.
- Parbaking wikiPageWikiLink Protein.
- Parbaking wikiPageWikiLink Starch.
- Parbaking wikiPageWikiLink Supermarket.
- Parbaking wikiPageWikiLink Tim_Hortons.
- Parbaking wikiPageWikiLink United_States.
- Parbaking wikiPageWikiLink Yeast.
- Parbaking wikiPageWikiLinkText "Parbaking".
- Parbaking wikiPageWikiLinkText "par-baked".
- Parbaking wikiPageWikiLinkText "parbaked".
- Parbaking wikiPageWikiLinkText "parbaking".
- Parbaking hasPhotoCollection Parbaking.
- Parbaking wikiPageUsesTemplate Template:Cooking_techniques.
- Parbaking wikiPageUsesTemplate Template:More_references.
- Parbaking wikiPageUsesTemplate Template:Peacock.
- Parbaking wikiPageUsesTemplate Template:Portal.
- Parbaking wikiPageUsesTemplate Template:Reflist.
- Parbaking subject Category:Baking.
- Parbaking subject Category:Cooking_techniques.
- Parbaking subject Category:Culinary_terms.
- Parbaking hypernym Technique.
- Parbaking type Article.
- Parbaking type Software.
- Parbaking type Article.
- Parbaking comment "Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.".
- Parbaking label "Parbaking".
- Parbaking sameAs Butiksbagt_brød.
- Parbaking sameAs m.02pq8bz.
- Parbaking sameAs Замороженный_хлеб.
- Parbaking sameAs Q4185902.
- Parbaking sameAs Q4185902.
- Parbaking wasDerivedFrom Parbaking?oldid=643441634.
- Parbaking isPrimaryTopicOf Parbaking.