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- Q19597657 subject Q6489503.
- Q19597657 subject Q7014493.
- Q19597657 abstract "Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Such doughs may contain over eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product. Examples of laminated doughs include:Croissant pastryDanish pastryFlaky pastryPuff pastry↑ ↑".
- Q19597657 thumbnail Pate_feuilletee_2.jpg?width=300.
- Q19597657 wikiPageWikiLink Q11367.
- Q19597657 wikiPageWikiLink Q1140186.
- Q19597657 wikiPageWikiLink Q1190165.
- Q19597657 wikiPageWikiLink Q17011126.
- Q19597657 wikiPageWikiLink Q178024.
- Q19597657 wikiPageWikiLink Q1866347.
- Q19597657 wikiPageWikiLink Q187495.
- Q19597657 wikiPageWikiLink Q207763.
- Q19597657 wikiPageWikiLink Q207832.
- Q19597657 wikiPageWikiLink Q29221.
- Q19597657 wikiPageWikiLink Q34172.
- Q19597657 wikiPageWikiLink Q5457091.
- Q19597657 wikiPageWikiLink Q59170.
- Q19597657 wikiPageWikiLink Q6452502.
- Q19597657 wikiPageWikiLink Q6489503.
- Q19597657 wikiPageWikiLink Q7014493.
- Q19597657 comment "Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Such doughs may contain over eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product. Examples of laminated doughs include:Croissant pastryDanish pastryFlaky pastryPuff pastry↑ ↑".
- Q19597657 label "Laminated dough".
- Q19597657 depiction Pate_feuilletee_2.jpg.