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- Dough_conditioner abstract "A dough conditioner is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way.Examples of dough conditioners include ascorbic acid, monoglycerides and diglycerides, ammonium chloride, enzymes, DATEM, potassium bromate, and calcium salts such as calcium iodate.Less processed dough conditioners include sprouted- or malted-grain flours, soy, milk, wheat germ, potatoes, gluten, yeast, and extra kneading. Malted, diastatic flours are not typically added by manufacturers to whole wheat flours. Robertson et al. point out that some of the better information is found in baking books published prior to the early 20th century, back during the times when bakers may not yet have acquired a kneading machine.Lecithin added at a rate of 0.25-to-0.6% of the flour weight acts as a dough conditioner. Based on total weight, egg yolk contains about 9% lecithin. Monoglycerides and diglycerides replace eggs in baked goods. Lecithin, monoglycerides, diglycerides, and DATEM are considered emulsifiers. They disperse fat more evenly throughout the dough, helping it to trap more of the CO2 produced by yeast. Emulsifiers tend to produce a fine grain, larger baked volume, and improved slicing.".
- Dough_conditioner wikiPageID "14343285".
- Dough_conditioner wikiPageLength "4010".
- Dough_conditioner wikiPageOutDegree "12".
- Dough_conditioner wikiPageRevisionID "687613319".
- Dough_conditioner wikiPageWikiLink Ammonium_chloride.
- Dough_conditioner wikiPageWikiLink Ascorbic_acid.
- Dough_conditioner wikiPageWikiLink Bread.
- Dough_conditioner wikiPageWikiLink Calcium_iodate.
- Dough_conditioner wikiPageWikiLink Category:Food_additives.
- Dough_conditioner wikiPageWikiLink DATEM.
- Dough_conditioner wikiPageWikiLink Diglyceride.
- Dough_conditioner wikiPageWikiLink Dough.
- Dough_conditioner wikiPageWikiLink Enzyme.
- Dough_conditioner wikiPageWikiLink Lecithin.
- Dough_conditioner wikiPageWikiLink Monoglyceride.
- Dough_conditioner wikiPageWikiLink Whole-wheat_flour.
- Dough_conditioner wikiPageWikiLinkText "Dough conditioner".
- Dough_conditioner wikiPageWikiLinkText "Dough_conditioner".
- Dough_conditioner wikiPageWikiLinkText "dough conditioner".
- Dough_conditioner wikiPageUsesTemplate Template:Ingredient-stub.
- Dough_conditioner wikiPageUsesTemplate Template:Reflist.
- Dough_conditioner subject Category:Food_additives.
- Dough_conditioner type Additive.
- Dough_conditioner type Ingredient.
- Dough_conditioner comment "A dough conditioner is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way.Examples of dough conditioners include ascorbic acid, monoglycerides and diglycerides, ammonium chloride, enzymes, DATEM, potassium bromate, and calcium salts such as calcium iodate.Less processed dough conditioners include sprouted- or malted-grain flours, soy, milk, wheat germ, potatoes, gluten, yeast, and extra kneading.".
- Dough_conditioner label "Dough conditioner".
- Dough_conditioner sameAs Q5301082.
- Dough_conditioner sameAs m.03d13jv.
- Dough_conditioner sameAs Q5301082.
- Dough_conditioner wasDerivedFrom Dough_conditioner?oldid=687613319.
- Dough_conditioner isPrimaryTopicOf Dough_conditioner.