-
niche wheat-based food products. Cauvain,
Stanley (2015).
Technology of
Breadmaking. Springer. p. 377. ISBN 978-3-319-14687-4. In the past,
maize (corn)...
- one of the most
ancient forms of bread. It was the
standard method of
breadmaking for most of
human history until the
Middle Ages, when it was replaced...
-
Cookbook (1996), p. 100.
Stanley Cauvain,
Linda S. Young,
Technology of
Breadmaking, p. 146, 231, 380.
Keith Cohen,
Artisan Bread:
Techniques &
Recipes from...
-
Report (PDF). Young, Linda; Cauvain,
Stanley P. (2007).
Technology of
Breadmaking. Berlin: Springer. p. 79. ISBN 978-0-387-38563-1.
Archived from the original...
-
extraction of
sugar from
sugar beets.
Parmentier also
founded a
school of
breadmaking and
studied methods of
conserving food,
including refrigeration. While...
-
making of dough. The
wooden form has been used in
Europe for
centuries in
breadmaking. A
kneading trough is a term for the
vessel in
which dough,
after being...
-
blended (in a
smaller proportion) with
wheat flour to make
conventional breadmaking flour. A loaf of
barley bread features in a
dream mentioned in Judges...
-
enzymatic browning. It may be used as a
flour treatment agent used in
breadmaking. As food additives, they are ****igned E numbers, with
safety ****essment...
- ISBN 978-0-670-50376-6 Garfinkle,
David (2007), "Of
singularities and
breadmaking",
Einstein Online, Max
Planck Institute for
Gravitational Physics, archived...
- >300 0.8-1.5 15-40 >300
industrial breadmaking of pan breads, panettone, rolls, and buns TDA 2
Superior Breadmaking >12.0 >240 0.8-1.5 >9 >300 baguettes...
