für 3.64€ kaufen ··· 457511 ··· 1039225163 ··· When we bake we try to achieve a fermentation effect in the dough, that is, somehow incorporate gas bubbles into the dough to make the final product lighter and softer. How is this achieved? The most traditional method - and certainly still the best if you want to bake quality bread ,is using leavened dough. 19th century bakers also used brewer's yeast and it was only in the early 20th century that commercial baker's yeast as we know it became available. Starters and yeast are biological methods of fermenting the dough by raising the sugars in the dough and converting them to carbon dioxide (CO2) and ethanol. The purpose is to create CO2 gas and steam (water) in the dough in an easily manageable manner. Baking soda and baking powder are used in breads and cakes, as well as cookies and numerous other applications where biological fermentation is impractical and undesirable. Used as a leavening agent, baking powder lightens the texture and increases the volume of products such as muffins, cakes, pancakes and cookies. Baking powders were used as early as the mid-nineteenth century and became widespread in the early twentieth century. It is interesting to note that baking powder was marketed before baker's yeast. Hersteller: Marke: EAN: 18620000003 Kat: Diet >> Healthy diet >> Superfoods >> Superfoods Lieferzeit: 2 - 4 days Versandkosten: 3.99 Icon: http://static.carethy.net/media/4/photos/products/457511/457511-ean-18620000003-1_1_g.jpg Bild:
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