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What gas molecule is responsible for this double in size in dough?
Wiki User
∙ 13y ago
Co2
Wiki User
∙ 13y ago
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How is the rising of dough an example of a physical change and chemical change?
physically size of the dough increases chemically yeast inside the dough start reaction named fermentation reaction
How long could a fresh water molecule size 54hz be stable?
Can a water molecule size 54hz be stable for a period of time?
What is the size of a urea molecule in angstroms?
0.26 nm
What is the size of CO molecule?
28 atomic units
What is the size of acetone molecule?
Kinetic diameter of acetone (C3H6O) is 0.469nm
Is it the time spent needing the dough that helps bread rise or allowing dough to double in size before going to the oven?
It's a combination of both, kneading develops the gluten in the flour so that as the yeast works and produces gas, the gas is trapped within the glutens structure thus causing the dough to rise. Typically ten minutes kneading by hand, or 5 minutes with a mixer dough hook. 1 to 1 1/2 hours rising time is needed for the dough to double in size. kneading is hard work by hand but the pulling and stretching the dough I believe gives a better result.
How do you make bread with yeast raise?
You must dissolve the yeast in warm water then when you add it to the other ingredients to make your dough, you then put the dough in a big bowl and cover with a dry tea towel and wait for the dough to rise, normally for about an hour or so until the dough is double its size, then it is ready for baking. Hope this helps you :)
What is the difference between bulk fermentation and proofing?
fermentation starts as soon as the water sugar and yeast is mixed into the flour to make a dough.this is the period when the dough is left to rest and rise till double in size before it is knocked back and portioned for further shaping / moulding. proofing is the period when the shaped / moulded dough is rested till double in size before baking.
What is the size of a steam molecule?
It's exactly the same size as a water molecule or an ice molecule.
How can you tell if your pizza dough has risen?
Let it sit for probably no more than an hour. It should double in size. I would recommend whatever the recipe tells you.
What is the first proof?
After you make the dough, you cover it with a towel and let it rise until double in size, then you punch it down and recover it and let it rise a second time and then you bake it
How to use a dough presser?
To use a dough presser, mix the dough with enough flour so that it will not stick to the rollers. Turn on the dough presser and feed the dough into the top side rear. When the dough comes out the bottom front, turn the dough and put it in again. Repeat until the desired size of dough is reached.
Can dough go back to its original size?
nada
How do you make a soft siopao dough?
have it rest for 2 times after mixing ang make it double in size just tested its softer than having it rest for one time
What is leanvend bread?
leavened bread is simply also known as "risen bread". This is by the active yeast in the dough causing reactions that make the loaf double in size during the proofing process.
Can bread dough go back to its original size?
nada
How is the rising of dough an example of a physical change and chemical change?
physically size of the dough increases chemically yeast inside the dough start reaction named fermentation reaction
