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All yeast bread doughs require some sort of fat. Fat imparts the flavor to bread, and helps develop the dough to make it more elastic. Fats that can be added range from shortening, to oils (vegetable or peanut), or margerine or butter.
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∙ 15y ago
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Why is oil used in dough making?
If you mix the dough along with oil then the dough realy becomes soft and smooth.
Name some faults in laminated pastry?
The dough can be too sticky, making it difficult to work with. The dough can be too tough, making it difficult to roll out. The dough can be too crumbly, making it difficult to work with. The dough can be too oily, making it difficult to work with. The dough can be too dry, making it difficult to work with. The dough can be too floury, making it difficult to work with. The dough can be too sweet, making it difficult to work with. The dough can be too savory, making it difficult to work with. The dough can be too hard to work with.
What is the working capital of a bakery?
The working capital of any business is called dough. Bakers make dough (money) by making dough (bread).
To make grooves or folds in dough?
What is the term for making grooves or small folds in dough?
Can you substitute vegetable shortening for oil?
not for creaming sugar or for making a laminated dough. In general vegetable shortenings aren't that healthy and should be replaced by butter.
What does dough dough mean?
Dough is a thick mixture of flour and liquid, along with other ingredients, used for making breads, cakes, or pastries.
What do we get when mixing flour and egg together?
An egg dough. This is a good starting point for making a pasta dough.
Would backing powder the same as backing soda when making a pizza?
No they are not the same. Besides, when making pizza dough, you should use yeast to leaven the dough.
Can you substitute margerine for butter when making dough?
Margarine may be substituted for butter when making dough as long as it is not "lite" or "low fat" margarine. It is a great option for Vegans.
What is the function of emulsifier in making bread?
In bread dough, emulsifier aids the dispersion and stability of fats throughout the dough.
Why should 'strong flour' be used when makin dough's?
Strong flour has more gluten that can bind to make a strong network and thus a strong dough. When making bread, it is very important to have a strong dough, unlike when making a cake mix for instance.
Does powder mix with oil?
no, it will not be a licuid anymore it would be a dough.
