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Bread Trough
A bread trough, dough trough or kneading trough, sometimes referred to as artesa, is a rectangular receptacle with a shallow basin, and a traditional kneading tool used for the making of dough. The wooden form has been used in Europe for centuries in breadmaking. Kneading-trough A kneading trough ( ''mishʾereth'') is a term for the vessel in which dough, after being mixed and leavened was left to swell or ferment (; ; ). The dough in the vessels at the time of The Exodus was still unleavened, because the people were compelled to withdraw in haste.((Eastons)) The first citation of kneading-trough in the Oxford English Dictionary is Chaucer, The Miller's Tale, 1386. Flour was not stored, perhaps for fear of insect infestation, but kneaded into dough and baked into the bread without delay. Kneading-troughs in the Miller's Tale are big enough for people to sleep in and may be used as floating rafts. Other uses Mechanization in bakeries and new technologies in bread ovens ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artesa Panadera Belen España
{{disambiguation ...
Artesa may refer to Populated places * Artesa, Arizona, a populated place in Pima County, Arizona, United States * Artesa de Lleida, in the comarca of Segrià, Catalonia, Spain * Artesa de Segre, in the comarca of Noguera, Catalonia, Spain Others * The Spanish word for a bread trough A bread trough, dough trough or kneading trough, sometimes referred to as artesa, is a rectangular receptacle with a shallow basin, and a traditional kneading tool used for the making of dough. The wooden form has been used in Europe for cent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artesa Obrador Horno Pan
{{disambiguation ...
Artesa may refer to Populated places * Artesa, Arizona, a populated place in Pima County, Arizona, United States * Artesa de Lleida, in the comarca of Segrià, Catalonia, Spain * Artesa de Segre, in the comarca of Noguera, Catalonia, Spain Others * The Spanish word for a bread trough A bread trough, dough trough or kneading trough, sometimes referred to as artesa, is a rectangular receptacle with a shallow basin, and a traditional kneading tool used for the making of dough. The wooden form has been used in Europe for cent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Getty Research Institute
The Getty Research Institute (GRI), located at the Getty Center in Los Angeles, California, is "dedicated to furthering knowledge and advancing understanding of the visual arts".About the Research Institute (Research at the Getty) Retrieved May 25, 2011. A program of the , GRI maintains a research library, organizes exhibitions and other events, sponsors a residential scholars program, publishes books, and produces electronic databases (Getty Publications). History The GRI was originally called the "Getty Center for the History of Art and the Humanities", and was first discussed in 1983. It was located in |
Kneading
In cooking (and more specifically baking), kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. (To aid gluten production, many recipes use bread flour, which is higher in protein than all-purpose flour.) The kneading process warms and stretches these gluten strands, eventually creating a springy and elastic dough. If bread dough is not kneaded enough, it will not be able to hold the tiny pockets of gas (carbon dioxide) created by the leavening agent (such as yeast or baking powder), and will collapse, leaving a heavy and dense loaf. Kneading can be performed by hand (the traditional way), with a mixer equipped with a dough hook, or with a bread machine. In hand kneading, the dough is put on a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely depending on ingredients, the desired end product, the leavening agent (particularly whether the dough is based on yeast or not), how the dough is mixed (whether quickly mixed or kneaded and left to rise), and cooking or baking technique. There is no formal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breadmaking
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as catt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aberdour Castle - Dough Trough
Aberdour (; Scots: , gd, Obar Dobhair) is a scenic and historic village on the south coast of Fife, Scotland. It is on the north shore of the Firth of Forth, looking south to the island of Inchcolm and its Abbey, and to Leith and Edinburgh beyond. According to the 2011 census, the village has a population of 1,633. The village's winding High Street lies a little inland from the coast. Narrow lanes run off it, providing access to the more hidden parts of the village and the shoreline itself. The village nestles between the bigger coastal towns of Burntisland to the east and Dalgety Bay to the west. The parish of Aberdour takes its name from this village, and had a population of 1,972 at the 2011 Census.Census of Scotland 2011, Table KS101SC – Usual Resident Population, published by National Records of Scotland. Website http://www.scotlandscensus.gov.uk/ retrieved Apr 2018. See “Standard Outputs”, Table KS101SC, Area type: Civil Parish 1930, Area: Aberdour Etymology Abe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leavening Agent
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain. Biological leavening agents * ''Saccharomyces cerevisiae'' producing carbon dioxide found in: ** baker's yeast ** Beer barm (unpasteurised—live yeast) ** ginger beer ** kefir ** sourdough starter * ''Clostridium perfringens'' pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Exodus
The Exodus (Hebrew language, Hebrew: יציאת מצרים, ''Yeẓi’at Miẓrayim'': ) is the founding myth of the Israelites whose narrative is spread over four books of the Torah (or Pentateuch, corresponding to the first five books of the Bible), namely Book of Exodus, Exodus, Book of Leviticus, Leviticus, Book of Numbers, Numbers, and Book of Deuteronomy, Deuteronomy. The majority of modern scholars date the composition of the Torah to the Yehud (Persian province), Middle Persian Period (5th century BCE). Some of the traditions contributing to this narrative are older, since allusions to the story are made by 8th-century BCE prophets such as Amos (prophet), Amos and Hosea. The consensus of modern scholars is that the Bible does not give an accurate account of the origins of the Israelites, who appear instead to have formed as an entity in the central highlands of Canaan in the late second millennium BCE from the indigenous Canaanites, Canaanite culture. Most modern scholar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the first and foundational historical dictionary of the English language, published by Oxford University Press (OUP). It traces the historical development of the English language, providing a comprehensive resource to scholars and academic researchers, as well as describing usage in its many variations throughout the world. Work began on the dictionary in 1857, but it was only in 1884 that it began to be published in unbound fascicles as work continued on the project, under the name of ''A New English Dictionary on Historical Principles; Founded Mainly on the Materials Collected by The Philological Society''. In 1895, the title ''The Oxford English Dictionary'' was first used unofficially on the covers of the series, and in 1928 the full dictionary was republished in 10 bound volumes. In 1933, the title ''The Oxford English Dictionary'' fully replaced the former name in all occurrences in its reprinting as 12 volumes with a one-v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Miller's Tale
"The Miller's Tale" ( enm, The Milleres Tale) is the second of Geoffrey Chaucer's ''Canterbury Tales'' (1380s–1390s), told by the drunken miller Robin toquite (a Middle English term meaning requite or pay back, in both good and negative ways) "The Knight's Tale". The Miller's Prologue is the first "quite" that occurs in the tales. Prologue The general prologue to ''The Canterbury Tales'' describes the Miller, Robin, as a stout and evil churl fond of wrestling. In the Miller's Prologue, the pilgrims have just heard and enjoyed "The Knight's Tale", a classical story of courtly love, and the Host asks the Monk to "quite" with a tale of his own. Before the Monk can respond, however, the drunken Miller insists on going next. The Host tries to persuade the Miller to let some "bettre" man tell the next tale, but acquiesces when the Miller threatens to leave the company. The Miller claims that his tale is "noble", but reminds the other pilgrims that he is quite drunk and cannot be h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manger
__NOTOC__ A manger or trough is a rack for fodder, or a structure or feeder used to hold food for animals. The word comes from the Old French ''mangier'' (meaning "to eat"), from Latin ''mandere'' (meaning "to chew"). Mangers are mostly used in livestock raising and generally found at stables and farmhouses. They are also used to feed wild animals, e.g., in nature reserves. A similar trough providing drinking water for domestic or non-domestic animals is a watering trough and may be part of a larger watering structure called abreuvoir. The manger in Christianity The manger is also associated with nativity scenes where Mary and Joseph, forced by necessity to stay in a room for animals instead of a guest room, used a manger as a makeshift crib for the Baby Jesus. ( el, φάτνη ''phatnē''; Luke 2:7). Gallery File:Devil's_Farmhouse,_Mellieha.jpeg, 18th century limestone mangers at The Devil's Farmhouse in Mellieha, Malta. File:Donkey eating.jpg, Donkey eating apples from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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