Leavening Agents Yeast Leaven Salt Rising Fermentation Baking Powder Aerate
Leavening Agents Yeast Leaven Salt Rising Fermentation Baking Powder Aerate
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In our eReader you can find the full English version of the book. Read Leavening Agents Yeast Leaven Salt Rising Fermentation Baking Powder Aerate Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Leavening Agents Yeast Leaven Salt Rising Fermentation Baking Powder Aerate
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Diagram of fermente: .
After souring, the yeast mash is cooled to fermentation tem- perature and fermentation is started with stock yeast, or with mother yeast from a former fermentation, or with pure-culture LEAVENING AGENTS 29 yeast. The fermentation is continued for 10 to 20 hours, or un- til the yeast cells are fully developed: this depends on the tem- perature and the amount of stock yeast used. The ripe seed yeast or yeast mash is finally added to the chief mash as already explained.
Ferm...entation begins in the chief mash, bubbles of carbon di- oxid come to the surface and the temperature rises. The increase of temperature quickens the fermentation and the bubbles of car- bon dioxid become entangled in the slimy albuminoids of the rye and form a foam several inches thick on top of the mash. At first the foam is transparent, but as the rising gas begins to bring up the newly generated yeast cells from the mash, the foam grows first milky and then to a thick cream. By the appearance of the foam the practical yeast-maker judges when the yeast is ripe for skimming.
What to read after Leavening Agents Yeast Leaven Salt Rising Fermentation Baking Powder Aerate?
You can find similar books in the "Read Also" column, or choose other free books by Richard N Richard Newell Hart to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Diagram of fermente: .
After souring, the yeast mash is cooled to fermentation tem- perature and fermentation is started with stock yeast, or with mother yeast from a former fermentation, or with pure-culture LEAVENING AGENTS 29 yeast. The fermentation is continued for 10 to 20 hours, or un- til the yeast cells are fully developed: this depends on the tem- perature and the amount of stock yeast used. The ripe seed yeast or yeast mash is finally added to the chief mash as already explained.
Ferm...entation begins in the chief mash, bubbles of carbon di- oxid come to the surface and the temperature rises. The increase of temperature quickens the fermentation and the bubbles of car- bon dioxid become entangled in the slimy albuminoids of the rye and form a foam several inches thick on top of the mash. At first the foam is transparent, but as the rising gas begins to bring up the newly generated yeast cells from the mash, the foam grows first milky and then to a thick cream. By the appearance of the foam the practical yeast-maker judges when the yeast is ripe for skimming.
What to read after Leavening Agents Yeast Leaven Salt Rising Fermentation Baking Powder Aerate?
You can find similar books in the "Read Also" column, or choose other free books by Richard N Richard Newell Hart to read onlineMoreLess
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