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dough composition

См. также в других словарях:

  • To have one's cake dough — Cake Cake (k[=a]k), n. [OE. cake, kaak; akin to Dan. kage, Sw. & Icel. kaka, D. koek, G.kuchen, OHG. chuocho.] [1913 Webster] 1. A small mass of dough baked; especially, a thin loaf from unleavened dough; as, an oatmeal cake; johnnycake. [1913… …   The Collaborative International Dictionary of English

  • cereal processing — Introduction       treatment of cereals (cereal) and other plants to prepare their starch for human food, animal feed, or industrial use.        Nutrient composition of selected raw cereal grains (per 100 grams)Cereals, or grains, are members of… …   Universalium

  • baking — Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. Ingredients used in baking include flour, water, leavening agents (baker s yeast, baking soda, baking powder), shortening (fats,… …   Universalium

  • Gluten — is a composite of the proteins gliadin and glutenin . These exist, conjoined with starch, in the endosperms of some grass related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat… …   Wikipedia

  • Chocolate chip cookie — Home made chocolate chip cookies Origin …   Wikipedia

  • Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most …   Wikipedia

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  • Breakfast — For other uses, see Breakfast (disambiguation). Part of a series on Meals …   Wikipedia

  • Incense — Burning incense Incense (from Latin: incendere, to burn )[1] is composed of aromatic biotic materials, which release fragrant smoke when burned. The term incense refers to the substance itself, rather than to the odor that it produces. It is used …   Wikipedia

  • Baker's yeast — Saccharomyces cerevisiae, the yeast commonly used as baker s yeast.  Gradation marks are 1 µm apart Baker s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where… …   Wikipedia

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