|Dough Rheology and Baked Product Texture|
|by J.M. Faubion|
This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical app...
Results 1 - 10 of 1,100 for biscuit dough
Let set for ... the texture of biscuit dough. If you ... in half. Cut biscuits and let rise 10 to 15 minutes. Heat oven to 450 degrees. Bake until done.
Use plastic bowls ... shortening to sour dough. Add dry ... or drop for biscuits. May be ... bake at 425 degrees for 17 to 20 minutes until nicely browned.
Heat oven to ... bubbly. Now make dough while peaches cook. ... sugar-nutmeg mixture on top. Bake 30 minutes until biscuits are golden brown. Let stand to cool.
Combine all ingredients ... out to prepare biscuits add 1 cup ... floured board. Cut and place on greased baking sheet. Bake at 420 degrees for 20 minutes.
Note: May substitute ... cups of flour. Dough should not be ... Dough may be kept in refrigerator for up to 1 week. NOTE: Flour hands when forming rolls.
Sift together 5 ... in refrigerator overnight. Dip out as much as needed. Make into small biscuits and bake. (You do not have to wait for them to rise.)
Mix first 3 ingredients, then add rest of ingredients. Mix real good. Place in refrigerator. Roll out as needed and bake. You do not need to let ...
Place in covered oiled bowl in refrigerator at least 2 hours before using. Using a little flour on wax paper, roll out and cut. Bake at 450 degrees. ...
Mix in large bowl in order given; use only what is needed. Refrigerate the rest, covered. May use until all has been used; will keep good. Take from ...
Dissolve yeast in ... make a smooth dough. Keep in tightly covered bowl in refrigerator. Use as needed. The biscuits can be baked without time for rising.
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