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Proofing (baking Technique)
In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast Fermentation in food processing, ferments the dough and produces gases, thereby Leavening agent, leavening the dough. In contrast, proofing or blooming yeast (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with baker's yeast#Types of baker's yeast, active dry yeast.Instant dry yeast may be placed directly into flour without hydrating first. Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugars). If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture. Fermentation rest periods are not always explicitly named, and can appear in r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loaf Pans
A loaf (: loaves) is a (usually) rounded or rectangle, oblong quantity of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan or loaf pan because some kinds of bread dough tend to collapse and spread out during the cooking process if not constrained;Stanley Cauvain, Linda S. Young, ''Technology of Breadmaking'', p. 146, 231, 380.Keith Cohen, ''Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery'' (2014), p. 59. the shape of less viscous doughs can be maintained with a bread pan whose sides are higher than the uncooked dough. More viscous doughs can be hand-molded into the desired loaf shape and cooked on a flat oven tray. The same principle applies to non-bread products such as meatloaf and cakes that are cooked so as to retain their shape during the cooking process. In determining the size of the loaf, the cook or baker must take into consideration the need for heat to penetrate the loaf evenly during the cooking pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raymond Calvel
Raymond Calvel (1913 – 30 August 2005) was a bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ... expert and professor of baking at ENSMIC in Paris, France. Calvel has been credited with creating a revival of French-style breadmaking, as well as developing an extensive body of research on improving breadmaking technique, including studies of the differences between European and American wheat flour and the development of the '' autolyse'', a hydration rest early in the mixing and kneading process designed to relax gluten in the dough and simplify the kneading process, thereby rendering the dough more extensible and easier to shape. He was Julia Child and Simone Beck's teacher for the bread chapter of '' Mastering the Art of French Cooking'' Volume 2, as well as an adv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbon Dioxide
Carbon dioxide is a chemical compound with the chemical formula . It is made up of molecules that each have one carbon atom covalent bond, covalently double bonded to two oxygen atoms. It is found in a gas state at room temperature and at normally-encountered concentrations it is odorless. As the source of carbon in the carbon cycle, atmospheric is the primary carbon source for life on Earth. In the air, carbon dioxide is transparent to visible light but absorbs infrared, infrared radiation, acting as a greenhouse gas. Carbon dioxide is soluble in water and is found in groundwater, lakes, ice caps, and seawater. It is a trace gas Carbon dioxide in Earth's atmosphere, in Earth's atmosphere at 421 parts per million (ppm), or about 0.042% (as of May 2022) having risen from pre-industrial levels of 280 ppm or about 0.028%. Burning fossil fuels is the main cause of these increased concentrations, which are the primary cause of climate change.IPCC (2022Summary for pol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zymase
Zymase (also known as alcoholase) is an obsolete term for an enzyme complex that catalyzes the fermentation of sugar into ethanol and carbon dioxide. It occurs naturally in yeasts. Zymase activity varies among yeast strains. Zymase is also the brand name of the drug pancrelipase. Cell-free fermentation experiment Zymase was first isolated from the yeast cell in 1897 by a German chemist named Eduard Buchner who fermented sugar in the laboratory without living cells, leading to the 1907 Nobel Prize in Chemistry. The experiment for which Buchner won the Nobel Prize consisted of producing a cell-free extract of yeast cells and showing that this "press juice" could ferment sugar. This dealt yet another blow to vitalism by showing that the presence of living yeast cells was not needed for fermentation. The cell-free extract was produced by combining dry yeast cells, quartz and diatomaceous earth and then pulverizing the yeast cells with a mortar and pestle. This mixture would the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fructose
Fructose (), or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion. The liver then converts most fructose and galactose into glucose for distribution in the bloodstream or deposition into glycogen. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. The name "fructose" was coined in 1857 by the English chemist William Allen Miller. Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars. Fructose is found in honey, tree and vine fruits, flowers, Berry, berries, and most List of root vegetables, root vegetables. Commercially, fructose is derived from sugar cane, sugar beets, and maize. High-fructose corn syrup is a mixture of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Invertase
β-Fructofuranosidase is an enzyme that catalyzes the hydrolysis (breakdown) of the table sugar sucrose into fructose and glucose. Sucrose is a fructoside. Alternative names for β-fructofuranosidase include invertase, saccharase, glucosucrase, β-fructosidase, invertin, fructosylinvertase, alkaline invertase, and acid invertase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertase is a glycoprotein that hydrolyses (cleaves) the non-reducing terminal β-fructofuranoside residues. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond. Invertase cleaves the α-1,2-glycosidic bond of sucrose. For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. The temperature optimum is 60 °C and a pH optimum i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltase
Maltase is an informal name for a family of enzymes that catalyze the hydrolysis of disaccharide maltose into two simple sugars of glucose. Maltases are found in plants, bacteria, yeast, humans, and other vertebrates. Digestion of starch requires six intestinal enzymes. Two of these enzymes are luminal endo-glucosidases named alpha-amylases. The other four enzymes have been identified as different maltases, exo-glucosidases bound to the luminal surface of enterocytes. Two of these maltase activities were associated with sucrase-isomaltase (maltase Ib, maltase Ia). The other two maltases with no distinguishing characteristics were named maltase-glucoamylase (maltases II and III). The activities of these four maltases are also described as alpha-glucosidase because they all digest linear starch oligosaccharides to glucose. Structure Maltases are members of a group of intestinal enzymes called FamilyGH13 (Glycoside hydrolase family 13) that are responsible for breaking apart the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or Alcohol (chemistry), alcohol. It consists of two types of molecules: the linear and helix, helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermentation, fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diastase
A diastase (; from Greek διάστασις, "separation") is any one of a group of enzymes that catalyses the breakdown of starch into maltose. For example, the diastase α-amylase degrades starch to a mixture of the disaccharide maltose; the trisaccharide maltotriose, which contains three α (1-4)-linked glucose residues; and oligosaccharides, known as dextrins, that contain the α (1-6)-linked glucose branches. Diastase was the first enzyme discovered. It was extracted from malt solution in 1833 by Anselme Payen and Jean-François Persoz, chemists at a French sugar factory. The name "diastase" comes from the Greek word διάστασις (''diastasis'') (a parting, a separation), because when beer mash is heated, the enzyme causes the starch in the barley seed to transform quickly into soluble sugars and hence the husk to separate from the rest of the seed. Today, "diastase" refers to any α-, β-, or γ-amylase (all of which are hydrolases) that can break down carbohydra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces Cerevisiae
''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like '' Escherichia coli'' as the model bacterium. It is the microorganism which causes many common types of fermentation. ''S. cerevisiae'' cells are round to ovoid, 5–10 μm in diameter. It reproduces by budding. Many proteins important in human biology were first discovered by studying their homologs in yeast; these proteins include cell cycle proteins, signaling proteins, and protein-processing enzymes. ''S. cerevisiae'' is currently the only yeast cell known to have Berkeley bodies present, which are involved in particular secretory pathways. Antibodies again ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduced by donating their electrons to other organic molecules (cofactors, coenzymes, etc.). Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000 years. It has been associated with health benefits, unique flavor profiles, and making products have better texture. Humans and their livestock also benefit from fermentation from the microbes in the gut that release end products that are subsequently used by the host for energy. Perhaps the most commonly known use for fermentation is at an industrial level to produce commodity chemicals, such as ethanol and lactate. Ethanol is used in a variety of alcoholic beverages (beers, wine, and spirits) while lactate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltose
} Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar. History Maltose was discovered by Augustin-Pierre Dubrunfaut, although this discovery was not widely accepted until it was confirmed in 1872 by Irish chemist and brewer Cornelius O'Sullivan. Its name comes from malt, combined with the suffix ' -ose' which is used in names of sugars. Structure and nomenclature Carbohydrates are generally divided into monosaccharides, oligosaccharides, and polysaccharides depending on th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
