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==Sourdough==
{{main|Sourdough|Levain}}
*Measuring [[gluten]]: [[cookie spread test]], [[farinograph]], [[elastograph]]
*insoluble protein (gluten forming) content, vs. starch content
*[[Cereal germ|germ]] (shorts) and [[bran]] are removed from the kernel when [[white flour]] is milled because they also negate the [[elastic]] properties of the gluten.
*germ and bran contain almost all the [[bran]] and [[vitamin B]]
*[[endosperm]] (the rest) contains most of the protein and carbohydrates
*e.g. 72% endosperm (straight flour) to 28% germ and bran (feed)
*texture and [[crumb]] of the bread.
*Eastern US: [[soft spring wheat]], [[soft winter wheat]]. mid-west US/Canada: [[hard spring wheat]] and [[hard winter wheat]].
*[[Spring wheat]], [[Winter wheat]], [[Soft wheat]], [[Hard wheat]].
*[[Soft flour]] contains 8.4 to 8.8 percent protein, 0.44 to 0.48 percent ash, 1 percent fat, and 76 to 77 percent starch. 
*[[Hard flour]] contains 11.2 to 11.8 percent protein, 0.45 to 0.50 percent ash, 1.2 percent fat, and 74 to 75 percent starch.                                                   
*[[azodicarbonamide]], flour additive, banned in Australia.
*[[Straight flour]]
*[[Patent flour]], 5 types. First, extra short, fancy. Bread ones: [[Medium patent flour]], long patent flour,
*[[Clear flour]], by product of producing patent flour from straight. Classes: fancy, first clear, and second clear. Used to make [[pastry flour]]. Dark colour, used to lighten the texture of breads such as rye or whole-wheat yet maintain the deep color desirable in such breads.
*[[Stuffed straight flour]] is straight flour with some clear flour added.
*[[High-gluten flour]]
*break and reduction operations in the [[milling]] process
*[[aleurone]]
*[[gluten]] ([[viscoelastic]]): [[gliadin]] (elasticity, extensibility,  stretchiness, allergy); [[glutenin]] (strength, cohesiveness)
*[[hearth bread]]
*[[Chopin Alveograph]] or [[Extensopraph]]: elasticity vs rising power
*[[paste molli]], soft doughs, from medium or average strength flours, in the production of [[Pugliese]] (Italian town [[Apulia]]), [[ciabatta]], [[Francese]] ("French" in Italian), [[pane piuma]] ([[feather bread]])
*[[Croccantina]]  ([[Ciabatta]])
*[http://www.theartisan.net/flour_criteria_judging.htm]
*120 - 160 	Weak flours: [[Biscotti]]
*160 - 250 	Medium or average strength flours: soft doughs ([[paste molli) in the production of [[Pugliese]], [[ciabatta]], [[Francese]], [[pane piuma]], etc., for firm doughs ([[paste dure]]) in the production of [[pane ferrarese]], and also for the refreshment of natural yeast ([[lievito naturale]]).
*250 - 310 	Flours of strength obtained from high quality national wheat and strong wheat of national or foreign origin, used in the production of [[maggiolino]], [[baguette]], [[rosetta]], [[soffiato]], & [[biove]].
*310 - 320 	Flours extracted from strong wheat: doughs with a long fermentation, indirect method doughs employing a [[biga]] or [[lieviti]] (natural yeasts) with long rises, or for sweet raised doughs such as [[pandoro]], [[panettone]], [[veneziane]], etc.
*[[Alveograph]], or [[Extensopraph]], [[Falling Number]], 
*[[Brabender Farinograph]] and results in a [[Farinogram]].
*[[Brabender unit]]
*[[Mixing Tolerance Index]] (MTI)
*enzymes ([[amylase]]), liquifies starch
*[[Falling Number]] (or [[Hagberg Index]]), inverse of [[alpha-amylase]] amount 
*[[Maltose Number]], gassing power
*[[Rapid Mix Test]]
*[[SH group]]
*dough can be developed mechanically, (by [[kneading]]), chemically (by mixtures of [[oxidant]]s and [[reductant]]s) or fermentatively
*kneading is absolutely essential only for straight dough breads
*[[ascorbic acid]] (Vitamin C)
*the french add [[fava bean]] or [[soy bean flour]] which has a [[lipoxygenase]] which oxidizes flour i.e. takes SH groups and make them S-S i.e. forms linkages and also bleaches the [[carotenoid pigment]]s for a whiter crumb.
*dry yeast should be reconstituted at 104-114 F is because at lower temps the yeast lyse and release [[glutathione]], (leading to slasckness)
*45 to 90 mg ascorbic acid per kg flour
*[[Peel (tool)]]
*[[chloroamine]] cannot be boiled or evaporated out
*under 30 C favours ''[[Lactobacilli brevis]]'' which produces both [[lactic acid]] and [[acetic acid]]. 
*above 30 C favours ''[[Lactobacilli plantarum]]'' which is [[homofermentative]] and only produces lactic acid.
*acid profile: degree of hydration (soft doughs favor lactic acid formation while stiff doughs favor acetic acid).
*[[diastatic malt]]
*[[diastase]], converts the starch in damaged starch granules to sugars (eg [[maltose]]) that are utilizable by the yeast over an extended ferment
*[[wild yeast]] most commonly are [[aneuploid]] or [[polyploid]]
*Nancy Silverton 'Breads from the La Brea Bakery' (recommended)
*[[lactobacilli]] / yeast varieties: [http://www.nyx.net/~dgreenw/whatisthemicrobiologyofsan.html]
*[[cycloheximide]]
*[[Rye flour]] has more sugars than wheat, so better for starting a new starter. Organic better too.
*[[proteolytic enzyme]]
*Whole grain breads that do not rise or spring as markedly do not need to be slashed if they are proofed in a high-humidity environment.
*[http://www.nyx.net/~dgreenw/howdolacticbacteriaaffects.html metabolism details]
*[[Hooch]], [[Refrigerator hooch]]
*[[hootch]]: The liquid layer that can accumulate in the top of a container used to store a thin (very liquid) leaven.
*[[baker's percentage]] (or [[hydration]] or [[absorption ratio]]. Similar to [[dough yield]] (europe)
*[[waffle batter consistency]]
*small bubbles vs [[frothing]] or [[hooch]]
*[[picnic dish]]
*[[acetate]] can kill [[commercial yeast]]s in [[sourdough culture]] (after a couple of refreshments), as it is less acetate tolerant than sourdough yeasts.
*[[Poolish]], [[Biga (bread baking)]]
*[[Chef (bread baking)]] : a dough-like starter that is either an unrefreshed levain or a piece of dough saved from the previous day's bake.
*[[Levain]] or [[Biga Natural]] (Italian): a chef that has been refreshed with flour and water.
*[[Mother (bread baking)]]: this is a batter like starter of flour and water that is unrefreshed
*[[Sour]]: a mother that has been refreshed with flour and water.
*Mother = chef - it only depends on the consistency (chef dough-like, mother batter-like). Most people here in the US call this just plain starter.
*[[Sour]] = levain - again it depends on the consistency of the starter. (Sour batter-like, levain dough-like) - The difference between these terms and the ones above is that they represent the term that indicates that the starter is activated.
*Chef, levain, biga natural, mother, and sour contain only natural yeast cultures.
*All of the above are often referred to as either [[Bread starter|starter]]s or [[Sponge (disambiguation)|sponge]]s.
*[[barm]], levain. may be made from brewing sediment
*[[leaven]], [[leavener]]
*[[ATCC]]: [[American Type Culture Collection]] [www.atcc.org]
*Anfrischsauer (first stage / first expansion), Anstellgut (inoculant). German baking sequence.
*[[autolyse]], [[autolysis]]: A rest during kneading (5-20 minutes)
*autolyse: technique developed by French baker [[Raymond Calvel]] (bb p55)
*[[hearth loaf]] (not in a pan)
*[[biga]]. may be a sponge raised with commercial yeast. (Italian)
*[[damaged starch]]: [[Starch]] granules that have been broken in milling and are therefore accessible to water and to [[amylase]] at temperatures below the [[starch gelatinization|gelatinization]] temperature.
*[[detente]]: French term for the rest period loaves get between the division and rounding of the dough at the end of the fermentation stage and the shaping of the loaves.
*[[Dough yield]] ([[Teigausbeute]])
*[[elasticity]]
*[[starch gelatinization]]: Uncurling and hydration of starch chains to form a gel. Occurs as a suspension of starch granules is heated.
*[[gluten window]]
*[[Levain de tout point]]
*[[pointage]]: The fist rising after mixing (usually called the fermentation stage). (French)
*proof: Usually means the final stage of rising, after the loaves have been shaped. Sometimes used ("[[first proof]]") to refer to the rise after kneading and before loaves are shaped (fermentation stage), or to a test done to see whether commercial yeast is still viable.
*[[Sauerteig]]: Sourdough. (German)
*[[supernatant]]: The same as hooch. the liquid that rises to the top of a flour/water suspension that has settled.
*[[titratable acid]]
*[[Vollsauer]]
*[[cold room]], [[coldroom]]
*[[white factory bread]], [[high-rise white bread]] pumped out from a factory
*[[bran]]'s [[phytic acid]] interferes with absorbtion of minerals. Depends on person, and people can gain tolerance (period of transition diet). Problem bran found in very exterior of [[wheat berry]]. 90-95% extraction may be ideal. Fermented wholemeal does not seem to be a problem (sourdough or lengthy fermentation yeasted)
*[[chapatti]] with [[Atta flour]]
*[[Dietary Goals]] (US Government)
*[[gluten flour]]
*"authentic" bread best eaten with portion of [[legume]]s
*[[dow foo]], [[dowfoo]]
*rougue bakers: [[alum]], [[bone meal]]
*[[food technician]] ([[Food processing technician]], [[food technologist]]) vs [[artisan]] (craftsman)
*Hard flour (long fermentation: 4 to 12 hours). Soft flour: kneeded and ferment less (up to 4 hours)
*suspects gluten allergies are from added [[gluten flour]]
*Soft flour = [[cake flour]]. Can be soft and have talc-like texture (called [[biscuit flour]] in Australia).
*Hard flour, can be more sandy
*[[flour mill]], [[flour miller]]
*[[stoneground]] vs [[roller milled]]
*[[bakery]], [[bakehouse]]
*basic ingredients: [[flour]], [[water]], [[Egg (food)|egg]], [[leavener]], [[fat]]
*[[shortener]], [[shortening]]: fat shortens gluten strands
*[[Baker percentage]]
*[[Tempering]] (not of metals), [[Tempering (cooking)]]
*[[heat transfer]]: [[radiation]], [[conduction]], [[convection]] (and [[induction]])
*[[carryover cooking]], cooking that continues after the food is removed from the heat source.
*[[double boiler]]
*[[cookware]], [[bakeware]]
*[[silicone baking pad]]
*[[dark hard-anodized aluminum|dark]] [[hard-anodized aluminum|hard]]-[[anodized aluminum]]
*[[masonry oven]], [[cloche]], [[baking stone]]
*"natural leaven": 'mixed ferment cultured from the environment and sustained with repeated inoculation.'
*[[Salt rising bread]] ([[Salt Rising Bread]]), ''[[Clostridium perfringens]]''
*[[altrus brat]] (old bread), [[barm]], [[biga]], chef, [[desem]], [[levain]], [[madre bianca]], mother, [[pâte fermentée]] ([[old dough]]), [[poolish]], [[sponge]], [[starter]], [[sourdough starter]]
*[[altrus brat]], stale bread soaked in water, squeezed dry, ferment overnight at room temp, added to bread at 25% of total flour. Example usage, [[pumpernickel]].
*[[flakiness]], [[tenderness]], amount of [[browning]], [[crumb structure]]
*[[structure builder]] ([[toughener]]), [[tenderizer]], [[moistener]], [[drier]]
*[[structure builder]]: flour (gluten, starch), egg ([[egg protein]] molecules), cocoa powder, starch
*[[tenderiser]]: [[sugar]], [[syrup]], [[fat]], [[oil]], [[leavening agent]]
*[[moistening agent]]: water (milk, egg, [[cream]], syrup), liquid fat (oil)
*[[drying agent]]: [[flour]], [[starch]], [[dry milk solids]], [[cocoa powder]]
*[[starch gelatinization]]
*[[puff pastry margarine]], [[high-melt margarine]] (high melting point)
*fats release water and air when melted: leavening. higher melt: waxy [[mouthfeel]]
*[[butter]], low melt point
*[[oil]] has no air or water, so no leavening
*[[pie pastry]]: little water (so uses gluten, not starch, for structure)
*[[cake]]: use starch/egg for structure
*bread cannot rise more once crust formed.
*[[caramelization]]: sugars breaking down. 
*[[maillard browning]]: proteins breaking down
*[[staling]], [[retrogradation]], [[retrogradation (starch)|starch retrogradation]], [[stale bread]]. After baking, starch molecules bond and solidify.
*[[sensory property]]([[sensory properties|ies]]), [[sensory perception]], ([[chemical sensory system|chemical]]) [[sensory system]](s), [[flavour]], [[taste]], [[aroma]]
*[[basic taste]], [[smell]], [[chemical feeling factor]]
*[[saliva]]
*[[sourness]] (instant, sides of mouth) vs [[bitterness]] (delayed, lingers, back of throat)
*[[astringency]]
*sour: [[Pickled cucumber|pickles]], [[yoghurt]], [[cultured buttermilk]]
*bitter: [[coffee]], [[dark beer]], unsweetened [[chocolate]]
*astringent: strong [[black tea]], unripe [[persimmon]], [[grapeskin]]
*[[umami]]
*[[supertaster]]
*[[chemical feeling factor]] syns: [[pungency]], [[chemical irritation]], [[chemosensory irritation]], [[chemesthesis]], [[trigeminal response]]. (Aborbed by the skin)
*eg: [[alcohol]] sting, [[carbon dioxide]] tingle, [[ginger]] pungency, [[cinnamon]] burn, [[mint]]/[[menthol]] cooling, [[capsaicin]] heat, 
*[[malic acid]] (apples), [[citric acid]] (lemons), [[acetic acid]] (vinegar), [[lactic acid]] (milk), folic acid (leaves), [[ascorbic acid]] (broccoli), [[tartaric acid]] (grapes), [[phytic acid]] (bran), [[potassium bitartrate]] (grape juice), [[formic acid]] (ants), [[butyric acid]] (puke), ([[Acid#More_Common_Acids|more...]])
*[[folic acid]] (prevent [[Neural Tube Defects]], etc)
*[[coulis]], [[Bavarian cream]], [[chiffon pie]]
*[[gelatin]] can reduce the release of flavour. 
*Major wheat growing countries: China, India, US, France, (Russia?) Australia, Canada, Germany, [[Pakistan]], Turkey
*Wheat growing per capita (top 10ish): Australia, [[Kazakhstan]], Canada, France, [[Argentina]], ... Hungary, [[Turkey]], UK, Germany, Bulgaria, [[Russia]], US, [[Iran]], Morocco, [[Tunisia]]
*[[Wheat germ]]: [[protein]], [[fat]], [[B vitamins]], [[vitamin E]], minerals. (no gluten)
*[[bran]]: high fibre (~42% [[dietry fibre]]), protein, fat, B vitamins, minerals. (no gluten)
*wild yeast = ''[[Saccharomyces exiguus]]'' (bb)
*sourdough may get yeast added: [[commercial cake yeast]] 0.2% flour weight; or 0.6% [[instant yeast]]
*starter: usually 50/50 (100%) but may be 50% water (stiff) to 125% (liquid)
*[[Lalvain du Jour]] (French starter)
*[[Lalvain Pain de Campagne]]
*pre-toasting [[walnut]] stops it turning blue
*[[benching]], allowing the dough to rest before shaping
*[[banneton]]([[bannetons|s]])
*[[batard]]: torpedo/football shaped loaf
*[[bloom]] = [[gringe]]: the opening where the loaf has been slashed. (french: [[wiktionary:fr:gringe|grin]])
*[[boule]]: round/ball-shaped loaf
*[[couche]]: folded cloth "bed" for long breads
*[[degas]]: punch down the bread to release gas
*[[desem]] (Flemmish): mature dough starter from wild yeast (bb), a Flemish leaven with a strong rise and barely sour. Grown in cool surrounds. (nt)
*[[dimpling]] (dimpling the dough)
*[[enriched dough]]: one containing fat, eggs, dairy or sugar.
*[[glazing (cooking technique)|glazing]]: made from [[egg wash]], [[melted fat]], or a [[cornstarch]] mixture.
*[[laminated dough]], dough with high percent fat layered into it
*[[madre bianca]]
*[[seed culture]], before it's mature/active
*[[butter salt]]
*[[pain brie]] (not cheese)
*oils: [[olive oil]], light [[sesame oil]], [[peanut oil]], [[hazelnut oil]] (mm), [[cashew]], (not recommended: corn, sunflower, [[safflower]]) nt
*milks: cow, soy, [[coconut milk]], [[yogurt]], [[cream]], butter
*[[honey]], [[molasses]], [[apple juice]], [[grape juice]]
*[[miso]] instead of salt: 1 tblsp per 1 kg leaven loaf
*[[Yukon berry]] ([[Yukon berry bush|bush]])
*calcium in wheat is made available by natural leavens through [[hydrolisation]] of certain acids.
*[[Grains Research and Development Corporation]] (GRDC) [http://www.grdc.com.au/]
*[[no-till farming]]
*[[farina]] (brand: [[Cream of Wheat]])
*[[Durum semolina]], [[semolina]]
*[[meal]], [[grit]]
*[[cracked kernel]], [[cracked wheat]], [[rustic wheat flakes]]
*[[wheat berry]] = [[whole kernel]] (lower GI)
*[[enriched flour]]: [[iron]] and [[B vitamin]]s (1,2,3,9): [[thiamin]], [[riboflavin]], [[niacin]], [[folic acid]]. Amounts equal or more than [[whole wheat flour]].
*[[unbleached flour]]: [[green flour]] is naturally aged for weeks to months.
*[[maturing agent]]: strengthen gluten, used on weak flour: [[potassium bromate]] ([[bromated flour]]), [[ascorbic acid]]
*maturing agents that weaken gluten, used on strong flour: [[chlorine]] (weakens glutin, has starch allow more water, also bleaches) 
*[[bleaching agent]], whitens carotenoids: [[benzoyl peroxide]], [[chlorine gas]]
*Can't always tell which bleaching agent used from label (US only?)
*[[malt]], [[malted flour]], [[malt flour]], commonly made from [[barley]]. Contains [[amylase]] as well as sugars, minerals, and other enzymes.
*[[dough conditioner]], [[dough improver]]:
**Emulsifiers, for gluten strength and [[water absorption]]: [[DATEM]], [[calcium stearoyl-2-lactylate]]
**salts and acids, adjust [[water hardness]] and pH: [[calcium carbonate]] (up pH, up hardness); [[monocalcium phosphate]] (down pH, up hardness, found in some [[baking powder]]); [[calcium salt]]([[calcium salts|s]] e.g. [[calcium sulfate]] (up hardness); acids (prevent minerals interacting with gluten for hard water)
**maturing agents: [[potassium bromate]], [[ascorbic acid]], [[potassium iodate]], [[azodicarbonamide]] ([[ADA]]).
**[[yeast food]]: [[ammonium salt]](s)
**[[enzyme]](s): [[amylase]] improves yeast fermentation, and browning, delays staling.
*Ideal pH for gluten development: 5–6
*acids: [[cream of tartar]], fruits or juice, cultured dairy products, [[vinegar]]
*alkali: [[baking soda]]
*[[vital wheat gluten]]: 75% gluten forming proteins
*non wheat flour leavens: [[barley leaven]], [[millet leaven]], [[rye leaven]], [[malt leaven]] ([[light crystal malt]]), [[fruit leaven]] (apple or grape juice), [[grain leaven]] (leftover cooked brown rice), [[miso enriched leaven]], [[wheat starch]] leaven, [[hops]] leaven (ntbb p41)
*Don't make leaven from soured beans (may contain toxins)
*[[Injera]] made from [[millet]] batter (thick pancake can accompany bean stews + soups)
*more mature leavens: sourer
*warmer leavens: sour rapidly. warm rising leaven: dough beomces too sticky or liquid.
*best leaven food is [[complex carbohydrate]]. Ideal: crushed 5 day old wheat sprouts (ntbb p43)
*crushed in [[Mortar and pestle|mortar]] or [[suribachi]]
*leaven can be fed cooked brown rice or barley (1 cup rice, 3 cup water)
*can use sugar to sweeten leaven, but not recommended
*bread is low in [[lysine]] (essential amino acid). Maybe because the protein in wheat is low in lysine (hbw p82), or because lysine is locked up with simple sugars during [[carmelization]] ([[browning]]) of pastries/doughnuts/cookies [http://www.umm.edu/altmed/ConsSupplements/Lysinecs.html]; or lysine quantity is difficult to estimate [http://www1.agric.gov.ab.ca/$department/newslett.nsf/all/bb449]
*[[light rye]] or [[white rye]] ([[patent rye flour]], endosperm heart)
*[[medium rye]] ([[straight rye flour]], whole endosperm)
*[[dark rye]] ([[clear rye flour]], left from light rye)
*[[pumpernickel]] ([[whole rye flour]], bran, germ, endosperm)
*[[rye oil]] oxidizes faster -> shorter shelf life (3 months)
*rye: high in [[pentosan gum]](s).
*white bread water absorption: <50% starch, ~33% proteins, <25% by gums. (=108.3%)
*[[corn flour]]: corn germ high in oil (30-35%)
*corn flour from endosperm only: [[degerminated]] and enriched
*[[masa harina]], traditional Mexican corn flour, soaked in [[limewater]] before grinding
*[[soy flour]]: [[lysine]], enzymes (if untoasted): oxidised carotenoids (whitens), amylase, flavour (when toasted), lower risk of heart disease, water absorption (doughnuts), milk/egg substitute
*[[potato flour]]: high in [[gelatinized starch]], which is good for amylase.
*[[Baker's Delight]], white bread: Wheat Flour, Water, Salt, Yeast, Vegetable Oil ([[Soya oil|Soya]] Bean), [[Emulsifier (481)]], [[Flour treatment agents|Flour Treatment Agents]] ([[E516|516]], [[E300|300]]), [[Soy Flour]], Enzyme (Amylase), Antioxidant ([[E307]]), Antifoam ([[E900|900]]), Vitamin ([[Thiamine]], [[Folic acid|Folic Acid]]) 
*[[gluten ball]], make [[seitan]]
*[[dreikornbrot]]
*[[bulk fermentation]], [[final proofing]]
*[[chemical dough development]]
*[[dough conditioner]] typically 0.2% to 0.5% weight of the flour
*[[glutathione]], protein fragment in milk which destroys gluten, unless denatured at  82 C (or high-heat [[dry milk solids]], which are treated at 88C for 30 min)
*[[glutathione]] found in [[active dry yeast]], released if used "improperly". (but not found in [[compressed yeast]] or [[instant yeast]])
*glutathione also found in non-heat-treated wheat germ
*[[Turbinado]] ([[Turbinado sugar|sugar]])
*"artisan sugars": [[jaggery]] ([[gur]]), [[panela]] (Columbia), [[piloncillo]] (Mexico), [[panocha]]. .. [[muscovado]] = [[Barbados sugar]], [[Demerara sugar]], [[wasanbon toh]], 
*[[molasses]]: [[blackstrap]] (low grade or inedible) to [[fancy molasses]]
*[[treacle]]: [[black treacle]] (low grade)
*[[Dextrose equivalent]] ([[DE]]): pure cornstarch DE of 0, pure dextrose DE of 100.
*40 litres of maple sap to produce 1 litre of [[maple syrup]]. Flavour developed from [[Maillard reaction]](s).
*fat, oil, certain emulsifiers coat gluten forming proteins, preventing long chains forming (shortening)
*[[sugar]] tenderizes by drawing away water
*high fructose syrups ([[invert syrup]], [[honey]], not maple syrup): best at sweetening, moisening and browning. Good at moisening because [[hygroscopic]]
*[[simple syrup]]: equal sugar water (usually), and slice of lemon (often)
*[[hydrometer]] or [[saccharometer]] ([[sugar meter]]): measure [[specific gravity]],  [[Baumé]] ([[Bé]]) [[Antoine Baumé]], 
*[[Refractometer]], measure [[Brix]] (faster easier pricier), [[Adolf Brix]]
*[[invert sugar]] prevents ice crystals forming in forzen desserts. Also needs lower baking temps (15 C less)
*invert can make foods dark, dense, gummy, too sweet. usually use less than 25%. 
*[[sweetness]] of sugars: fructose (most), [[sucrose]], [[glucose]], [[maltose]], [[lactose]] (least)
*sugars tenderize (delay formation of structure): interfere with gluten formation, protein coagulation, and starch gelatinization.
*[[annatto]], natural yellow colour added to butter
*[[roux]]
*[[oxidative rancidity]]
*[[final melting point]]
*[[cultured butter]] = [[ripened butter]] (always unsalted)
*[[browned butter]] = [[beurre noisette]]
*[[shortening]]
*[[Winterized oil]] ([[Winterised oil|ised]]), [[Salad oil]]
*[[Lecithin]], natural emulsifier of egg yolk
*[[pâte brisée]] ([[pate brisee]]) [[French pie crust]], [[Butter tart crust]]

===oats===
*[[oats]], high in protein, [[soluble dietary fibre]]
*[[rolled oats]]
*[[quick oats]], [[quick-cooking rolled oats]]
*[[steel-cut oats]], [[Irish oats]]
*[[groats]], whole kernels, hull removed (e.g. of oats)
*[[lipase]] inactivated by steaming (so oil isn't oxidised)
*[[streusel]]

===flour composition===
flour composition (hbw p67):
*starch (68-76%)
*sugars (<0.5%), sourdough, amalyase or sugar needed to be added for yeast
*protein (6-18%): 80% gluten-forming proteins in the endosperm, others in endosperm (white flour): e.g. [[amylase]], [[protease]], [[lipase]]. 
*Moisture: 11-14% (higher leads to fungus, mold, insects, flavour changes, enzyme activity)
*other [[carbohydrates]]: [[gum]] (2-3%), specifically [[pentosan]]s. Absorbs 10x weight in water.
*lipids (1-1.5%): [[wheat oil]] and [[emulsifier]]s. Can oxidise and turn racid, leading to stale cardboard flavour, and limited shelf life. Needed for gluten development.
*[[Ash (analytical chemistry)|ash]] (inorganic, mineral salts) (<0.6% in white). Causes gray colour. Mostly in bran. For diet and yeast nutrition.
*[[carotinoid]] pigments 1-4ppm. Give creamy colour. Higher in hard wheats.
*soft wheat flour ([[weak flour]], from soft wheat kernels), typically ground finer, and are poor for dusting benches.

===temps===
*most [[fat]]s melt: 30-55 C. Most microbes die around 60 C. Egg proteins coagulate starting 60-70 C (other ingredients affect temp of coagulation). 
*[[starch gelatinization|Starch granule]]s start swelling at 40C, gelatization underway + contributes to structure: 60-75C, gel complete approaching: 95 C.
*table sugar ([[sucrose]]), melts: 186°C (and caramelizes?) 
*ethanol boiling point: 78.4 °C
*CO2 + alcohol released around 75 C, especially in yeast doughs
*150 C surface temp reached quickly once water evaporates
*70 - 80 C: most enzymes inactivated
*Vitamin C "decomposes" 190 - 192 °C
*[[Pectin]] breakdown: 90 C (?) 
*[[fondant]] (crystals melt above 38 C and then recrystalize bigger)
*perception of saltiness decreases with temp
*perception of sweetness increases with temp
*aroma typically increases with temp
*butter, too hard: 10 C, too soft: 27 C, best for working: 18-21 C.
*21 C to 27 C - ideal dough temp for yeasted fermentation, although varies. (hbw)
*82 C milk simmers and denatures gluten-destroying [[glutathione]] tripeptide.
*dough must be 21 to 35 C for instant yeast to survive (bb)
*dough above 32 C, undesirable flavours (bb)
*below 21 C, flour will not hydrate evenly (bb)
*fudge is "properly cooked" at 114 - 116 C (hbw)
*27-32 C, gelatin melts to liquid
*34 C butter ([[final melting point]])
*32 - 38 C [[Baker's margarine]]
*47 - 57 C [[Puff pastry margarine]]
*38 - 46 C [[Roll-in margarine]]
*43 - 52 C [[All-purpose shortening]] (AP)

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*"When much store-bought bread is factory whipped wheat candy ..." - Darrell Greenwood
*"... the tasteless, colourless, prepackaged substance ..." — [[John Downes]]
*"wholemeal" as dyed white dough with some bran, artificially inflated with by the use of [[gluten flour]].
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revist: food cooling (p40 HBW); dough temp (p29 NTBB), controlling gluten dev (p99 HBW); cookie spread p103; [[dough relaxation]] (p110); 

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