bakers’ yeast
91Parbaking — is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked as if normal, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The… …
92Bublik — Booblik ( ru. бублик) is a traditional Russian bread roll very similar to Jewish bagel; however it is somewhat bigger, has a wider hole and much denser and chewier texture. Booblik is a member of a class of bread products made from the dough that …
93Dough conditioner — A dough conditioner is any ingredient and/or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Examples of dough conditioners include ascorbic acid, monoglycerides and diglycerides, ammonium chloride,… …
94Oatcake — For the Stoke City F.C. fanzine, see The Oatcake (Fanzine). An oatcake is a type of cracker or pancake, made from oatmeal, and sometimes flour as well. Oatcakes are cooked on a griddle (girdle in Scotland)[1][2] or baked in an oven. Contents 1… …
95eczema — Generic term for inflammatory conditions of the skin, particularly with vesiculation in the acute stage, typically erythematous, edematous, papular, and crusting; followed often by lichenification and sc …
96List of Chopped episodes — This is the list of episodes for the Food Network competition reality series Chopped. New episodes air every Tuesday at 9pm and 10pm EST. Contents 1 Series overview 2 Season 1 (2009) …
97Michetta — A michetta. Michetta (also known as rosetta) is an Italian white bread, recognizable from its hollow, bulged shape. Other similarly prepared types of Italian breads include the maggiolino and tartaruga. History The michetta originated in Lombardy …
