Breads

Carbon dioxide

the answere is straight forward it is bread sorry if ive spelt anything wrong

do not eat it, you will get a stomach ache or very ill, all bread mould is poisonous and should not be eaten, do not simply cut off where the mould is, because the same microorganisms might still be living on the bread, but is not clear/big enough for the human eye to see. do NOT eat it.

No.

Rye, from which pumpernickel is made, contains a small amount of gluten.

Depends on the setting, I learn about the scarcity of bread in my microeconomics class. If you live in the USA, the demand for bread is usually low, hence the variety of substitutes, and the surplus of the quantity of food demanded. However, poor people like Zimbabwe or some other African country combined will be willing to sacrifice their lives over the smallest pieces of crumbs. Hence, demand for bread there is comparatively high. So it depends if you are black or white.

Whole grain bread is more healthy than white bread because of a couple things. One reason is because the entire wheat grain is used so you get more fiber in your diet, the other reason is because white bread uses bleached flour, and typically whole wheat doesn't use bleached flour. Bleaching the flour gets rid of a lot of the nutrients.

There are 15 grams to every 1 tablespoon. The measurement will be the same regardless of the food.

Depending on the part of the United States you lived in, white bread cost approximately 25 cents a loaf.

Too much flour can cause bread to be heavy and dry instead of light and airy.

you could but it wont work as well even though they are both starches so you would be better off using corn starch. you may want to even use something else besides flour or cornstarch to thicken it but i like my pudding thin:):):):):)

There are many ingredients that one needs to make bagels. Examples of ingredients that one needs to make bagels includes flour, yeast, salt, barley syrup, baking soda, vegetable oil, and bagel toppings.

Very probable from France because crouton is a French word.

The legal working age in most states is 16. Some states you need a work permit to work for pay. Most places will not hire anyone under the age of 18.

Yes! This toaster has a bagel setting. The top button on the left and right is for bagels.

Bread type products have been made and eaten for thousands of years. I know that they have found bread type foods in Egyptian tombs, so that takes it back over 4,000 years.

READ FAULTS FOR BREAD MADE USING MECHANICAL DOUGH DEVELOPMENT METHOD

CHARCTERISTIC FAULT CAUSE

VOLUME Too small Work input too high for the type of flour used

Weak flour

Cold dough

Tight dough

Not enough yeast, dough conditioner or emulsifier

Short intermediate proof

Short tin proof

Too much moulding pressure

Too much salt

Under-developed (for strong flour)

Too large Hot dough

Slack dough

Long intermediate or final proof

Too much yeast

Very strong flour

CRUST Bubbles Wrong dough conditioner

Final proof too long & humid

Too much pressure during moulding

Slack dough

CRUST COLOUR Pale Not enough sugar

Cool oven

High Too much sugar or malt

Too much salt

Hot oven

Defective yeast

CRUST TEXTURE Flying top High

Torn and ragged High

Shiny Over-developed

LOAF FORM Too bold, excessively rounded

corners

Under-developed

Lack of boldness, flat top, sharp

corners

Over-developed

Under-oxidisedBIRT BREADMAKING III | BREAD FAULTS INFORMATION SHEET | V1.0 2010 2

CRUMB Doughy Too much malt

Flour made with sprouted wheat

Under-baked

Dry Over-baked

Lack of dough conditioners

CRUMB TEXTURE Coarse and open Weak flour

Long intermediate and tin proof

Not enough or wrong dough conditioner

Not enough vacuum

Close and tight Short tin proof

Defective yeast

Tight dough

Too much vacuum

Irregular cores or streaks Too much moulding pressure

CRUMB COLOUR Dark Bran in flour

Dough too hot

Yellow Wheat type

BREAD FAULTS FOR BREAD MADE USING BULK FERMENATATION METHOD

CHARCTERISTIC FAULT CAUSE

VOLUME Too small

Maybe with flying top

Short tin proof

Tight dough

Over-mature dough

Too much moulding pressure

Green dough caused by low dough temperature

Not enough sugar or malt - sometimes a pink tinge can be seen in the crumb

Too much salt

Weak flour

Too large Over-proof

CRUST COLOUR Pale Over-mature dough

Not enoughsugar or malt

Heavy moulding

Cool oven

High Green dough

Too much sugar or malt

Too much ammonium chloride or salt

Hot oven

CRUST TEXTURE Flying top Short tin proof

Torn and ragged Over-mature dough

Heavy moulding

Shiny Green dough

LOAF FORM Too bold, excessively rounded

corners

Excessive maturity

Tight dough

Short tin proof

Lack of boldness, flat top, sharp

corners

Green dough

Slack dough

Excessive tin proof

Sharp ragged break Green dough

Tight dough

CRUMB Doughy Excessive malt

Flour made with sprouted wheat

Under-baked

Dry Over-baked

Lack of dough conditionersBIRT BREADMAKING III | BREAD FAULTS INFORMATION SHEET | V1.0 2010 3

CRUMB TEXTURE Coarse and open Green dough

Over-proof

Slack dough

Cool oven - causing excessive gassing after loaf has set

Irregular cores or streaks Over-mature dough

Too much moulding pressure

Tight crumb Under-proof

Tight dough

CRUMB COLOUR Greyish Over-mature dough

Yellowish Green dough

AROMA Acid Hot dough

Over-mature

REFERENCES

Bread Research Institute of Australia 1989. Australian Breadmaking Handbook. Chapter 8 Bread faults and their correct

Nagsuntukan sila

The leavening agent reacts with moisture, heat, acidity, or other triggers to produce gas that becomes trapped as bubbles within the dough. When the dough is baked, it "sets" and the holes left by the gas bubbles remain, giving bread the baked goods their soft, sponge-like textures.

yes it is

flour is grouded up flour

Yes, because mould is a fungus and it will grow on food that has water because fugus is a living thing so i will grow on wet bread.

The liquid starts to bubble Well, that's not always the case. If you mean beer, the airlock does not always bubble. I've had several fermenters where I saw no bubbling, but it was working. The only true way to know is with a hydrometer. Also, the liquid does not bubble, the airlock does.

Yes, there are commercially sold gluten-free breads found in large supermarkets as well as in specialty health-food stores. There are also many recipes available for baking gluten-free breads at home.

yes it is exactly the same just different people call it different things even the molecular bonds are the same and the atoms are aslo exactly the same. no worries I can help you anytime

Yeast is a leaven. A chemical reaction between the yeast and water creates tiny gas bubbles, making dough expand.

$18 000 000 but sometime $20 000 000