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Breads
Knead it, roll it, pinch it, punch it, braid it, bake it, eat it... A subcategory devoted to one of the staple foods throughout the world.
3,139 Questions
Baking bread and making wine are dependent on?
sac fungi
"a packet of baking yeast holds spores of the sac fungus saccharmyces cerevisiae. when bread dough is set out to rise in a warm place the spores germinate and release cells that reproduce by budding. bubble of carbon dioxide produced by the fermenation of reactions in these cells cause dough to expand. fermentation by s. cerevisia also helps us produce beer and wine"
straight from the biology book
Can you use almond milk in corn bread?
Yes, of course you can! You can use either milk or almond milk when you are baking, because your pastry will become creamier and healthier than using eggs. You can also use lowfat vanilla yogurt to make it healthier, and/or creamier.
Should you lower the oven temperature when using pyrex?
According to Pyrex it does. I'm not sure why this is; my best guess is that if the oven heats up unevenly while the Pyrex is in there (like maybe the rack gets extra hot first) the temperature differentials on the glass can stress it.
What is the name of the gas that bubbles in the dough to make the dough rise?
yes there is
Yes because bread has yeast in and toast is just grilled bread or something like that so yes.
What does bread without yeast look like?
Baker's yeast is available in a number of different forms, the main differences being the moisture contents.Though each version has certain advantages over the others, the choice of which form to use is largely a question of the requirements of the recipe at hand and the training of the cook preparing it. Dry yeast forms are good choices for longer-term storage, often lasting several months at room temperatures without significant loss of viability.With occasional allowances for liquid content and temperature, the different forms of commercial yeast are generally considered interchangeable.
Active dry yeast is the form of yeast most commonly available to noncommercial bakers in the United States. It consists of coarse oblong granules of yeast, with live yeast cells encapsulated in a thick jacket of dry, dead cells with some growth medium. Under most conditions, active dry yeast must first be proofed or rehydrated. It can be stored at room temperature for a year, or frozen for more than a decade, which means that it has better keeping qualities than other forms, but it is generally considered more sensitive than other forms to thermal shock when actually used in recipes.
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes.[15] It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. Some producers provide two or more forms of instant yeast in their product portfolio; for example, LeSaffre's "SAF Instant Gold" is designed specifically for doughs with high sugar contents. These are more generally known as osmotolerantyeasts
Source : http://en.wikipedia.org/wiki/Baker%27s_yeast
The function of sugar in bread?
nothing lol
it shudnt be nothing lol because that isn't a very acurate answer the answer is because it give it a taste that people like!
That Nothing Lol Was The Answer off some 1 else.
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Bread making uses flour ( the gluten in which makes the dough springy and stretchy ) , water ( to bind the mixture ), sugar and yeast - which is a living thing ( a fungi ). The sugar, or glucose, provides the energy for RESPIRATION.
Glucose + Oxygen -> Yeast -> Carbon Dioxide + Water
The yeast respires, leaving gas bubbles of Carbon Dioxide in the bread, which is what makes it rise, and the sugar ( as well as providing a tiny bit of flavour ) gives it the energy to do so.
How long do you cook bread pudding in a microwave?
about 10 to 12 min., i guess...
i'm trying it now... :)
How much is a loaf of bread in lapland?
There are several regons and towns named Lapland, you need to explain which you mean.
What do the color tags on loaves of bread signify?
The different color ties represent the days of the week.
It varies on multiple factors.
To begin, discussing the visible look of the mould.
There is commonly 3 visible colours of mold that rests on our bread. sometimesnit can be just 1 colour. sometimes it can be 2 or 3. some have complained of multiple colours.
the three common colours consumers are generally aware of:
1 . green (as far awareness goes, this is safe unless you have allergies) common side effects are bloating and diahhrea which usually passes within 24hrs. sometimes 48 hours. (green mold hosts a minimal risk on bread, provided you dont eat if its been left to migrate and multiply itself over 2 or more days.
2. white (this is basically the same as a yellow or amber alert for a lot of threat risk potential). 30% of consumers will commonly suffer with diahhrea, bloating, fever, and/or vomiting. this mold has a lot of contaminent spores. it is still however edible and not life threatening unless the consumer has a lower than usual immune system. When stated edible. the consumer should be safe provided it is a sandwich from mold that has only become slightly visible on the bread itself. any more than just specs and the consumer may need to hug a bowl for a day to even 4 days varying.
3. black (this has a red code for health risk) Black mold, whether it be found on food or objects around the home, is highly contaminated with dangerous spores and toxins. just breathing near this mould can affect and INFECT any animals lungs. other organs such as kidneys, bladder, intestines will also suffer from this mold. breathing it is toxic enough. Eating it... is life threatening. he consumer could fins themselves curled up into a ball... crawling to the loo or worse, collapsing and becoming unconscious... if someone believes they have consumed black mould. call your local doctor/practitioner immediately for advise... if unable to contact the local services. the consumer should contact the out of hours services. in the united kingdom. this will either be 111 (local service for east midlands and east yorkshire region) or nhs direct. in the United States or Canada... (please add numbers as i do not know them)
Other factors
a) the legnth of time the mould has been visible and potentially growing (going by 12hr intervals up to 3 days.... after 3 days it is safer to throw it away. by this point more than a quarter of the bread would be visibly mouldy and this is in no safe criteria whatsoever)
b) the damp feel of the bred by the consumers own hand (how soggy the bread is)
c) the temperature the bread has been left sitting with (anything higher than 20 degrees and the mould can develop at a harmfully alarming pace)
d) the smell (dont attempt to smell any form of mould. fungal/bacterial pneumonia can be caught this way along with other life threatening illnesses) basically if you open the loaf and the vapours are like a slap in the face. get rid of the loaf immediately without even looking at it.
Why should you keep bread airtight?
you should keep bread airtight because the more air that isn't circulating through that particular loaft of bread the softer the bread will stay and the fresher the bread will be.
you wouldn't have crustied up bread if you keep it airtight. air is of cours, going to insert itself inside the loaft of bread when you open up the loaft to grap you a piece. After you have grabbed you a piece of bread make sure you push as much air out of the bread bag as you can and it will prevent the bread for being less fresh.
Baked breads. Usually elongated in shape, may be spiced or flavored, and used for sandwiches. http://newyorkbakeries.net/deli_loaves.html
What 4 things make bread rise?
Yeast, chemical leavening agents (bicarb etc...) and air (when it's incorporated into the batter before it's baked, e.g creaming the butter and sugar together).
Kitchen drawers contain knives, forks, spoons, can openers, mixers, measuring cups & spoons, storage containers, plates, cups, glasses, spatulas, wooden stiring spoons, and whatever else you want to store there.
Bagels
Farmhouse Loaf
Pumpernickel
Focaccia
Croissants
Brioche
Baguette
Sandwich loaf
Dinner role
Nan
There are lots and lots more.
Why does bread continue to raise when baked?
Bread rises more quickly when it's warm, so it will rise a noticeable amount in just a few minutes in the oven, until it gets hot enough (inside the bread) to kill the yeast, at which point it stops rising.
Can cooked pancakes be left out of the refrigerator overnight?
If they have been fully cooked all the way through, and do not contain moist fruit, then maybe they could be left out and still be safe - like baked bread - but it is probably better to refrigerate them.
