|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 1,490 for flour dough
Heat water in ... a teaspoon of flour; set aside ... of time. The dough should feel slightly ... hook, then finish up with a few minutes of hand kneading).
Here are four authentic dough recipes for making ... a bowl. Add flour, 1 cup ... before serving. Leftover pierogi are best browned or steamed the next day.
In a saucepan, ... cups of the flour, 1/2 cup ... remaining flour until dough ball begins to ... depending on size of rolls) in a preheated 350°F oven.
In Victoria, Kansas, ... of fried bread dough using a favorite ... center of the flour, add eggs ... be sure the dough is absolutely dry before frying.
In a large bowl, combine the flour, eggs, sour ... together. Turn the dough onto a well-floured ... aside to cool while you roll out the pierogi dough.
Flippers are a ... mixing bowl, combine flour and salt. In ... make a soft dough. Turn dough ... tightly and frozen after it is has been allowed to rise.
Make an inedible modeling dough by combining flour and salt. Slowly ... dough can be put on a cookie sheet in the oven and baked at 350 degrees until firm.
Mix flour and salt. Slowly ... in refrigerator in closed container or plastic bag. Can be baked at 225 degrees for 2 hours. Color or decorate, if desired.
Mix flour and salt. Add ... Add 1/2 cup water. Knead on floured surface 10 minutes. Shape. Bake at 250-300 degrees until hard paint. Dip in polyurethane.
Mix flour and salt together. ... forms a soft dough, all of ... at 200-250 degrees. Baked ornaments are less fragile than those which have been air-dried.
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