flour strength A property of the flour proteins enabling the dough to retain gas during fermentation to give a ‘bold’ loaf. ‘Strong’ flour is higher in protein, has greater elasticity and resistance to extension, and greater ability to absorb water. A ‘weak’ flour gives a loaf that lacks volume.
More From encyclopedia.com
strength , strength / streng(k)[unvoicedth]; stren[unvoicedth]/ • n. 1. the quality or state of being strong, in particular: ∎ physical power and energy: cyclin… Tensile Strength , tensile strength The strength of a substance (e.g. rock) under tension. It can be measured by loading cylindrical samples under tension until failure… Greater roadrunner , roadrunner, greater (Geococcyx californianus) See CUCULIDAE. Geococcyx californianus (greater roadrunner) See CUCULIDAE. greater roadrunner (Geococcy… Pollex , pollex The innermost digit on the forelimb of a tetrapod vertebrate. It contains two phalanges (see pentadactyl limb) and in humans and higher primat… Sensitivity , sensitivity 1. The consistency of clay as this is affected by remoulding. The effect depends on the type of clay and the amount of pore water. In a s… Natural Gas , Natural gas is a fossil fuel. Most scientists believe natural gas was created by the same forces that formed oil, another fossil fuel. In prehistoric…
About this article
Updated About encyclopedia.com content Print Article
You Might Also Like