What does A.D.D stand for in a dough mixture?
please help me answer this or i wont be able to cook a pizza on thursday :'( and i weally weally want to :'( its for my catering course in college, cheers for the answers if did'nt confuse you as much as it did me :)
Answers:
It's a dough relaxer.
A combination of all-natural gluten-relaxing ingredients. It acts by slightly disabling the gluten protein in the wheat. It is not recommended for yeast doughs made completely with whole wheat or other whole grain flours, or breads baked in a bread machine.
Yeasted doughs will rise at a slower rate when made with Relaxer. They will have a big "oven spring" (the amount of rise the bread has just as it begins to bake). Take the oven spring into consideration and don't be tempted to allow the dough to over rise before baking.
Bread Dough Relaxer
3 tablespoons powdered ascorbic acid
2 tablespoons double-acting baking powder
2 tablespoons cream of tartar
1 cup powdered milk
1/2 cup diastatic malt powder
Place all ingredients in a DRY blender, cover and blend until completely mixed. Package airtight in a zip lock or jar that you can measure from. Use 1-2 tablespoons per loaf, or a bit more if the recipe is made with bread flour.
are you sure it doesn't mean add?
amino dytose derrtits. It's been used for years to make women fall in love with stupid college boys.
Your tutor is pulling your leg, you may have missed something out and is drawing your attention to it in a way you might not forget
THE ULTIMATE QUESTION - Cadburys or Galaxy???
what is you fav crisps flavour?
Fizzy drink?
How do i cook Cod?
Whats the most unhealthy thing you have had for breakfast ??
how do you peel an onion without crying?
How GOOD or Bad is sparkling spring water to still water, does Carbonated water effect your body negatively?
how do i set out a job discription for a bar manager/manageress. we are a small social club.?
Finger food ideas for kids birthday??
Answers:
It's a dough relaxer.
A combination of all-natural gluten-relaxing ingredients. It acts by slightly disabling the gluten protein in the wheat. It is not recommended for yeast doughs made completely with whole wheat or other whole grain flours, or breads baked in a bread machine.
Yeasted doughs will rise at a slower rate when made with Relaxer. They will have a big "oven spring" (the amount of rise the bread has just as it begins to bake). Take the oven spring into consideration and don't be tempted to allow the dough to over rise before baking.
Bread Dough Relaxer
3 tablespoons powdered ascorbic acid
2 tablespoons double-acting baking powder
2 tablespoons cream of tartar
1 cup powdered milk
1/2 cup diastatic malt powder
Place all ingredients in a DRY blender, cover and blend until completely mixed. Package airtight in a zip lock or jar that you can measure from. Use 1-2 tablespoons per loaf, or a bit more if the recipe is made with bread flour.
are you sure it doesn't mean add?
amino dytose derrtits. It's been used for years to make women fall in love with stupid college boys.
Your tutor is pulling your leg, you may have missed something out and is drawing your attention to it in a way you might not forget
The answers post by the user, for information only, UKQnA.com does not guarantee the right.