-
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...
-
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...
-
Cookbook (1996), p. 100.
Stanley Cauvain,
Linda S. Young,
Technology of
Breadmaking, p. 146, 231, 380.
Keith Cohen,
Artisan Bread:
Techniques &
Recipes from...
-
extraction of
sugar from
sugar beets.
Parmentier also
founded a
school of
breadmaking and
studied methods of
conserving food,
including refrigeration. While...
- 2022. Cauvain,
Stanley P.; Young,
Linda S. (20 May 2007).
Technology of
Breadmaking.
Springer Science &
Business Media. ISBN 9780387385655.
Retrieved 15...
-
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...
-
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...
- ISBN 978-0-670-50376-6 Garfinkle,
David (2007), "Of
singularities and
breadmaking",
Einstein Online, Max
Planck Institute for
Gravitational Physics, archived...
- in the
Andes and
kasiri in
Brazil and Suriname.
Amylases are used in
breadmaking and to
break down
complex sugars, such as
starch (found in flour), into...
