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dough: Yeast-leavened
doughs are used to make
various types of
bread including bread rolls,
loaves and some
types of flatbread. Not all
yeast doughs require...
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Common doughs used to make
pastries include filo
dough, puff pastry,
choux pastry,
short dough, pâte brisée, pâte sucrée, and
other enriched doughs. Pastries...
- the
fermenting dough gets too warm, the
yeasts slow down,
producing less fructose.
Fructose depletion is more of a
concern in
doughs with
lower enzymatic...
- rolling. Such
doughs may
contain more than
eighty layers.
During baking,
water in the
butter vaporizes and expands,
causing the
dough to puff up and...
-
ratio of
about 1:2. Soft
doughs, such as many
chocolate chip
cookie doughs, have a liquid-to-dry
ratio of
about 1:3. Soft
doughs stick significantly to...
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ayran Search for "
dough" on Wikipedia. Category:
Doughs All
pages with
titles beginning with
Dough All
pages with
titles containing Dough Doughboy (disambiguation)...
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crackers and semi-sweet biscuits.: 6
Short doughs are
produced through a two
stage mixing process. The
dough is stood, fed and
undergoes rotary molding...
-
driest doughs. In general,
instant yeast has a
small amount of
ascorbic acid
added as a preservative. Some
producers provide specific variants for
doughs with...
- the endosperm.
Minimal mixing might favor use of
weaker doughs, as
strong (high-gluten)
doughs might not be able to
fully develop and thus will reduce...
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leaven (/ˈlɛvən/) or leavener, is any one of a
number of
substances used in
doughs and
batters that
cause a
foaming action (gas bubbles) that
lightens and...
