On Food and Cooking

phosphate (MCP) mixing Sodium aluminum pyrophosphate (SAPP) Slow release after mixing Sodium aluminum sulfate (SAS) S ...

to react with it. Common acid ingredients include sourdough cultures, fermented milks (buttermilk, yogurt), ...

during mixing and react with the soda to inflate an initial set of gas bubbles. Cream of tartar, for e ...

Chemical leavenings can have adverse effects on both flavor and color. Some leavening acids have a distinc ...

practice, each step involves choices that affect the qualities of the finished loaf. There are many w ...

wheats, require a long kneading period to develop their strong gluten, and produce well- raised loaves with ...

weakens the gluten network, while a somewhat alkaline water strengthens it. Hard water will produce a ...

without salt, most include it, and not just for a balanced taste. At 1.5–2% of the flour weight, salt tighte ...

only 0.25% of flour weight, barely a gram per pound/500 gm is needed. (One gram still contains m ...

Starters A general method for incorporating yeast into bread dough that maximizes the effective fermenta ...

Preparing The Dough: Mixing and Kneading Mixing The first step in making bread is to mix the ingredients together. ...

to-end bonds of the gluten molecules, and so an initial shortening of the gluten chains. As oxygen from the air an ...

legendary French bread authority, Raymond Calvel, to compensate for some of the disadvantages of rapid indust ...

begins. Whether the dough is kneaded by hand or in an electrical mixer, it undergoes a similar kind of physica ...

Gluten formation. The view of wetted flour through a light microscope. Left: When water is first added ...

Kneading dough. Kneading repeatedly stretches and elongates the gluten, helping to orient the long chains and e ...

they begin fermentation, but the rising of the dough continues to develop gluten structure (below), so little ...

produce more noticeable quantities of sour and unpleasant-smelling by-products. A fermentation temperature of 80ºF/ ...

fermented doughs feel softer and easier to work than newly kneaded dough. Food Words: Knead The word knea ...

order to sell fresh bread in the morning. In the 1920s, bakers in Vienna began to experiment with brea ...