GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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05:57 Sep 28, 2003 |
German to English translations [PRO] Cooking / Culinary / Gastronomy | |||||||
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| Selected response from: Johanna Timm, PhD Canada Local time: 03:34 | ||||||
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Summary of answers provided | ||||
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4 +2 | bloom |
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4 +1 | see Definition .... someone else can provide the English term |
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3 | centre |
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3 | cracking |
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centre Explanation: Brot - oder? The garlic bread was fantastic. The bread crust was crispy but not hard, and the centre of the bread was still soft and fluffy. ... Hold the bread between the fingers and use your thumb as a scoop; it's often easier to discard the soft centre of the bread and to use the crust only – as ... STALE BREAD / SPANISH VERSION By Francisco Tejero When moisture seeps from the soft centre of the bread towards the crust, it causes the bread to go stale. ... Each day, she came to school with a single slice of bread, folded in half. At recess, she would eat the centre of the bread, and at lunch, J. ate the crust. ... -------------------------------------------------- Note added at 17 mins (2003-09-28 06:15:14 GMT) -------------------------------------------------- The baking process was optimized for each oven and for each loaf ... Crumb samples from the center of the bread loaves were analyzed for moisture content, water ... Softens Crusts and Prevents Splitting. In baking, sometimes we run into a problem: how do we get the center of the bread to bake while not forming a hard crust? ... ... the coal-oven, giving it a hard, crunchy crust but not drying out the center of the bread. ... the trade from the owner of Maries. Bread has been baking in Marie ... |
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see Definition .... someone else can provide the English term Explanation: 8. Verzeichnis von Fachbegriffen * Ausbund ist die Rißbildung in der Kruste an der eingeschnittenen Stelle * Gärstabilität ist das Gashaltevermögen von Teigen im Verhältnis zur Gasentwicklung * Gärtoleranz ist die Unempfindlichkeit von Teigen gegen Überschreiten der Gärreife * Kleber entsteht beim Einteigen des Mehls durch den Hauptanteil der im Mehl enthaltenen Eiweißstoffe * Krume ist das innere des Brotes * Rösche ist die knusprige, zartsplittrige Gebäckkruste www.a-wiedemann.de/fachliteratur/ facharbeit/facharbeit.html |
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cracking Explanation: crack formation. But perhaps there is some exact term. Good luck, David Jones! Re.: Deutsch-Russisches Technisches Wörterbuch (in 3 Bdn) Korenblit 1. Russian-English Polytechnic Dictionary (About 90 000 entries), Moscow, Russian Language Publishers, 1982 |
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bloom Explanation: BLOOM Bloom refers to the way the top of bread opens up during baking along the cuts made in the top crust. The cutting creates "ears" (flaps of dough that rise up from the loaf and crisp up). Reference: http://www.onecook.com/reference/brdgloss.htm |
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