bread-making quality
1Nordic bread culture — has existed in Denmark, Norway, and Sweden from prehistoric time through to the present. Contents 1 Prehistoric time (until around 1000 AD) 2 Denmark 2.1 History …
2Acme Bread Company — Infobox Company company name = Acme Bread Company company vector company type = Private genre = foundation = 1983 founder = Steve Sullivan location city = Berkeley, California location country = USA origins = key people = Steve Sullivan, Founder… …
3No-knead bread — is a method of bread baking that uses a very long rising time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. Some recipes improve the quality of the …
4Wheat — This article is about the plant. For other uses, see Wheat (disambiguation). Wheat Scientific classification Kingdom: Plantae (unranke …
5Historia del pan — El pan es un alimento básico que ha estado ligado a las clases más humildes. (Ilustración de Giovanni Giacometti). La …
6Triticum — Para otros usos de este término, véase Trigo (desambiguación) …
7Triticale — Taxobox name = Triticale image width = 240px image caption = Triticale regnum = Plantae divisio = Magnoliophyta classis = Liliopsida ordo = Poales familia = Poaceae tribus = Triticeae genus = × Triticosecale species = binomial = × Triticosecale… …
8Maris Wigeon — Maris Widgeon, is an heritage variety of wheat that has traditionally been used for thatching in the UK. This variety was developed in 1964 by the Plant Breeding Institute in Cambridgshire. The Maris in the name, was derived from Maris Lane, the… …
9Sigyn — (Old Norse victorious girl friend Orchard (1997:146).] ) is a goddess and wife of Loki in Norse mythology. Sigyn is attested in the Poetic Edda , compiled in the 13th century from earlier traditional sources, and the Prose Edda , written in the… …
10Historia de la pizza — La pizza evoluciona a incluir diversos ingredientes. La mozzarella es uno de …
