the dough for cooking

navigate by keyword : acids and bakery baking bread carbohydrates colloids confectionary contains cooking dough doughnuts fats finished flour for form formed from home homogeneous industries ingredients macaroni made main manufacture method mixing mixture often oil other preliminary preparation product products proteins providing rye salt salts semi sourdough sponge sugar suspensions swelling the use water wheat yeast

chef man kneading dough, cooking cooking restaurant baking bread product Royalty Free Stock Photo

Rolling pin for dough cooking equipment monochrome sketch Royalty Free Stock Photo

Holiday background. Rolling pin, female hands and raw rolled dough, cooking Christmas gingerbread cookies. Top view Royalty Free Stock Photo

Factory for the production of dough for cooking. Background with selective focus and copy space for text Royalty Free Stock Photo

Bread loaf pan full of dough. Cooking bread Royalty Free Stock Photo

The dough for cooking. The dough is the main semi Ã¢â¬â finished product in the bakery, doughnuts, confectionary and macaroni industries, as well as in the preparation of baked goods at home, the homogeneous mixture formed by mixing flour, water, yeast, salt, sugar, oil, and other ingredients. The dough contains proteins, carbohydrates, fats, acids, salts and other substances in different state, i.e. in the form of a limited swelling of colloids, suspensions and solutions. In industrial bread baking dough made from rye flour usually prepared on sourdough bread. For the manufacture of wheat flour products often use the sponge method, providing preliminary preparation and proofing of dough before kneading.