|
Farinograph
In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. A baker can formulate end products by using the farinograph's results to determine the following: *Water absorption *Dough viscosity, including peak water to gluten ratio prior to gluten breakdown *Peak mixing time to arrive at desired water/gluten ratio *The stability of flour under mixing *The tolerance of a flour's gluten Method The farinograph is drawn on a curved graph with the vertical axis labeled in Brabender Units (BU) and the horizontal axis labeled as time in minutes. The graph is generally hockey-stick shaped, with the curve being more or less acute depending on the strength of the gluten in the flour. The points of interest on the graph are fiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farinograph AT 2010
In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. A baker can formulate end products by using the farinograph's results to determine the following: *Water absorption *Dough viscosity, including peak water to gluten ratio prior to gluten breakdown *Peak mixing time to arrive at desired water/gluten ratio *The stability of flour under mixing *The tolerance of a flour's gluten Method The farinograph is drawn on a curved graph with the vertical axis labeled in Brabender Units (BU) and the horizontal axis labeled as time in minutes. The graph is generally hockey-stick shaped, with the curve being more or less acute depending on the strength of the gluten in the flour. The points of interest on the graph are fivef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farinograph
In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. A baker can formulate end products by using the farinograph's results to determine the following: *Water absorption *Dough viscosity, including peak water to gluten ratio prior to gluten breakdown *Peak mixing time to arrive at desired water/gluten ratio *The stability of flour under mixing *The tolerance of a flour's gluten Method The farinograph is drawn on a curved graph with the vertical axis labeled in Brabender Units (BU) and the horizontal axis labeled as time in minutes. The graph is generally hockey-stick shaped, with the curve being more or less acute depending on the strength of the gluten in the flour. The points of interest on the graph are fiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farinograph2
In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. A baker can formulate end products by using the farinograph's results to determine the following: *Water absorption *Dough viscosity, including peak water to gluten ratio prior to gluten breakdown *Peak mixing time to arrive at desired water/gluten ratio *The stability of flour under mixing *The tolerance of a flour's gluten Method The farinograph is drawn on a curved graph with the vertical axis labeled in Brabender Units (BU) and the horizontal axis labeled as time in minutes. The graph is generally hockey-stick shaped, with the curve being more or less acute depending on the strength of the gluten in the flour. The points of interest on the graph are fivef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gluten
Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grains that have been proved capable of triggering celiac disease. These include any species of wheat (such as common wheat, durum, spelt, khorasan, emmer and einkorn), barley, rye and some oat cultivars, as well as any cross hybrids of these grains (such as triticale). Gluten makes up 75–85% of the total protein in bread wheat. Glutens, especially Triticeae glutens, have unique viscoelastic and adhesive properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture. These properties, and its relatively low cost, make gluten valuable to both food and non-food industries. Wheat gluten is composed of mainly two types of proteins: the glutenins and the gliadins, which i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word '' cornmeal'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like '' E. col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center".p.38 Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Baking has traditionally been performed at home for day-to-day meals and in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shear (fluid)
Shear stress, often denoted by (Greek: tau), is the component of stress coplanar with a material cross section. It arises from the shear force, the component of force vector parallel to the material cross section. ''Normal stress'', on the other hand, arises from the force vector component perpendicular to the material cross section on which it acts. General shear stress The formula to calculate average shear stress is force per unit area.: : \tau = , where: : = the shear stress; : = the force applied; : = the cross-sectional area of material with area parallel to the applied force vector. Other forms Wall shear stress Wall shear stress expresses the retarding force (per unit area) from a wall in the layers of a fluid flowing next to the wall. It is defined as: \tau_w:=\mu\left(\frac\right)_ Where \mu is the dynamic viscosity, u the flow velocity and y the distance from the wall. It is used, for example, in the description of arterial blood flow in which case which there ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viscosity
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. Viscosity quantifies the internal frictional force between adjacent layers of fluid that are in relative motion. For instance, when a viscous fluid is forced through a tube, it flows more quickly near the tube's axis than near its walls. Experiments show that some stress (such as a pressure difference between the two ends of the tube) is needed to sustain the flow. This is because a force is required to overcome the friction between the layers of the fluid which are in relative motion. For a tube with a constant rate of flow, the strength of the compensating force is proportional to the fluid's viscosity. In general, viscosity depends on a fluid's state, such as its temperature, pressure, and rate of deformation. However, the dependence on some of these properties is ... [...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] |
Arbitrary Unit
In science and technology, an arbitrary unit (abbreviated arb. unit, '' see below'') or procedure defined unit (p.d.u.) is a relative unit of measurement to show the ratio of amount of substance, intensity, or other quantities, to a predetermined reference measurement. The reference measurement is typically defined by the local laboratories or dependent on individual measurement apparatus. It is therefore impossible to compare "1 arb. unit" by one measurer and "1000 arb. unit" by another measurer without detailed prior knowledge on how the respective "arbitrary units" were defined; thus, the unit is sometimes called an unknown unitThe unit only serves to compare multiple measurements performed in similar environment, since the ratio between the measurement and the reference is a consistent and dimensionless quantity independent of what actual units are used. Units of such kind are commonly used in fields such as physiology to indicate substance concentration, and spectroscopy to expr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
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 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rule Of Thumb
In English, the phrase ''rule of thumb'' refers to an approximate method for doing something, based on practical experience rather than theory. This usage of the phrase can be traced back to the 17th century and has been associated with various trades where quantities were measured by comparison to the width or length of a thumb. A modern folk etymology holds that the phrase is derived from the maximum width of a stick allowed for wife-beating under English common law, but no such law ever existed. This belief may have originated in a rumored statement by 18th-century judge Sir Francis Buller that a man may beat his wife with a stick no wider than his thumb. The rumor produced numerous jokes and satirical cartoons at Buller's expense, but there is no record that he made such a statement. English jurist Sir William Blackstone wrote in his ''Commentaries on the Laws of England'' of an "old law" that once allowed "moderate" beatings by husbands, but he did not mention thumbs or any ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
