Übersetzung im Kontext von „dough “ in Englisch-Deutsch von Reverso Context: dough, dough pieces, wherein the dough, dough product, said dough. Übersetzungen für dough im Englisch» Deutsch-Wörterbuch von PONS Online: dough, bread/pastry/yeast dough, filo pastry. Übersetzung im Kontext von „dough“ in Englisch-Deutsch von Reverso Context: dough pieces, wherein the dough, dough product, dough according, said.
deutsch dough -Ziel des Projektes ist die Erhöhung und Optimierung der Wasserbindungseigenschaften von Getreidemahlprodukten durch eine hydrostatische Hochdruckbehandlung und die Charakterisierung der aus diesem Material gefertigten Backwaren Brot, Brötchen, etc. Einige polare oder kältetolerante Tiere, Pflanzen und Mikroorganismen verfügen über AFP, die in der Lage sind die Rekristallisation von Eiskristallen zu verhindern und den Gefrierpunkt zu erniedrigen. For optimal rounding, the dough pieces are turned halfway through the process. Klicken Sie einfach auf ein Wort, um die Ergebnisse erneut angezeigt zu bekommen. Britisches Englisch Amerikanisches Englisch form the dough into balls. I remember saying if I could make them out of bread dough, I would. Kohle feminine Femininum f dough money slang Slang, saloppe Umgangssprache, Jargon sl. The Universal Longmoulder Combi E has been designed for the handling of various types of bread made from wheat and mixed-grain doughs with a rye proportion of up to 60 per cent. Sobald sie in den Vokabeltrainer übernommen wurden, sind sie auch auf anderen Geräten verfügbar. Leave to rest for minutes and then steam or boil for around 25 minutes in salted water.
Orthographically similar words bough , cough , doughy , lough , ought , rough , sough , tough , Tough Rough. Aus dem Umfeld der Suche moola , lolly , dosh , moolah , gravel , spondulicks , wonga , bread , loot , spondulix , dinero.
Forum discussions containing the search term prepare starter dough - hebeln Last post 13 Apr 10, The kind of "dough" childr… 45 Replies making bread dough - Brotherstellung Teig Last post 26 Oct 15, Is dough countable or uncountable?
In other words, do I say: Das es nicht "daf" aus… 7 Replies dough vs. Die Hefe im Wasser aufloesen. Gehen lass… 3 Replies More.
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In some cases cookies from third parties are also used. Transliteration aktiv Tastaturlayout Phonetisch. This additive supplies nitrogen for the yeast which improves consistency, volume and shelf life.
It also serves to control the pH of flour and baked products. Ascorbic acid , otherwise known as vitamin C, is used as an antioxidant in dough. By controlling the amount of oxygen reacting with the bread products, it acts to promote optimal taste and texture.
It is also used as an ingredient preservative in baked goods, as it increases the shelf life by controlling oxidation.
Azodicarbonamide is used as a bleaching agent in flour and helps the dough rise through its conditioning properties.
Benzoyl peroxide is used as a bleaching agent in white and whole wheat flour within specific quantities. Calcium iodate is a food additive used to condition dough by reducing the amount of yeast required to raise dough.
Calcium peroxide is a food additive that helps to whiten flour due to the bleaching powers of peroxide. Further, it is often applied in oral products such as toothpaste as a whitening agent.
However, its effectiveness is doubted. Calcium stearoyllactylate is a food additive that is found in many food products, such as baked goods, desserts , powdered drink mixes, dehydrated potatoes, and chewing gums.
In bread, calcium stearoyllactylate helps to improve the mixability of the dough and strengthen it. Chlorine is a food additive that bleaches flour products.
In cake production, the application of chlorinated flour helps to improve the structure-forming capacity. Chlorinated flour is also used in biscuit production to keep the raw dough firm and easier to handle.
Therefore, new alternatives may be required and are being researched currently. Chlorine dioxide is a water-soluble chemical compound used as predominantly used in bleach.
Using Chlorine Dioxide in baking can improve the texture, size and surface smoothness of bakery goods. L -Cysteine is a non-essential amino acid formed by the body and is used in the baking industry as a dough conditioner.
This chemical compound breaks the bonds of gluten to lower the viscosity, which enhances the dough rising process during baking. This additive also helps to keep the doughs shape by preventing shrinkage during freezing.
It is commonly sold as a dough conditioner in the form of L -cysteine hydrochloride. In bread, flour and whole wheat flour, 90 ppm of L -cysteine hydrochloride is allowed for using in Canada.
In unstandardized bakery products, Good Manufacturing Practice is followed. In baking, L -cysteine hydrochloride acts by disrupting the gluten disulfide bonds, which reduces the viscosity of the dough and therefore makes it easier to work the dough and helps the dough to rise while giving it more elasticity.
In addition, L -cysteine keeps dough shape and prevents shrinkage during dough freezing. Potassium iodate is synthesized from potassium hydroxide and iodine and acts as a fast-acting oxidant used to fully develop the dough.
Using this additive in dough strengthens the structure and enhances the elasticity which in turn, enhances the overall quality and texture of the baked goods.
It also assists in dough preparation by improving the volume and the texture of the bakery products.
It strengthens the formation of disulphide bonds in gluten of the dough. The gluten network in the dough is then strengthened.
In Canada, 45 ppm of potassium iodate is permitted to be used in bread and in unstandardized bakery products. Potassium persulfate is used to strengthen and condition dough by promoting gluten formation.
Sodium stearoyllactylate SSL is an approved food additive for commercial production of dough in Canada. It can improve dough strength by forming bonds with proteins in flour during gluten development.
Sodium stearyl fumarate is a form of fumaric acid , acting as a dough conditioner , oxidant and wheat flour treatment agent in yeast-fermented products.
Sodium sulfite is a food preservative that controls harmful growth of microorganisms. In Canada, it acts as a preservative in biscuit dough. The word "dough" is a common slang term for money in English-speaking countries; this usage is originally American, and dates to the midth century.
Similar slang terms are "having the bread" or "loaded: From Wikipedia, the free encyclopedia. This article is about the cooking ingredient. For the British sitcom episode, see Dough Bottom.
For the film, see Dough film. Baking Dough blender Dough scraper Farinograph — a tool that measures specific properties of flour List of breads List of pasta List of fried dough foods List of pastries Proofing baking technique Parchment paper Roller docker Royal icing Straight dough Stuffing.
Handbook of Food Engineering Process.