Translation of "Wheat dough" in German

Breadmaster is an acid-free universal baking agent, used to stabilise rye and wheat dough.

The wafers of the original Marienbader Oblaten are baked from a wheat flour dough between hot iron and filled later on.

Since spelt contains more gliadin than wheat, spelt dough is more elastic but less stable.

In baking technology, particularly in the preparation of yeast-risen goods from weak wheat flour, the dough often has an unsatisfactory stability, which produces to a dough which has too little resistance to lifting and which is not able to retain the carbon dioxide gas which forms on dough fermentation (rising).

For example, first a larger group, such as bakery goods, meat, fish or vegetable can be selected, and then, for example, a first subgroup, such as bread dough, cake dough or cookie dough, can be selected, for example, if the selected larger group was bakery good, and then for example a second subgroup such as whole wheat dough, yeast dough, white bread dough can be selected, for example, when the first subgroup bread dough was selected.

Ingredients Dough: wheat flour, Butter (milk) (20,6%), water, sugar, yeast, salt, wheat gluten, dried yeast, flour treatment agent (E300, enzyme), egg .

The effect of transglutaminase in wheat dough arises from the generation of new connections between the amino acids glutamine and lysine contained in the flour protein.

This is made from wheat flour dough and water and has Christmas presentations engraved on it.

But the fact is, it's hard to find a viable alternative for wheat dough, which has its own unique chemical behaviour, taste and texture.

During the discussion, the tantrik showed a small human shape of wheat flour dough, laid a thread around it like a noose and tightened it.

Do you need a loose and even texture, whether wheat or rye dough, high volumes and an attractive crust from all of your products?

Dough: wheat flour, Butter (milk) (20,6%), water, sugar, yeast, salt, wheat gluten, dried yeast, flour treatment agent (E300, enzyme), egg.

Originally an Arab dish, this is wheat dough spread into a thin pancake, filled with minced meat and raw egg, and then folded into a neat parcel and fried on a hotplate.

The Bühler Group is the market leader in the field of food production systems along the entire value chain, for example from wheat grains to dough and up to finished wafers or cookies, or from cocoa beans to chocolate mass up to ready-to-consume chocolate products.

Since rapid mixing is important for the structure formation of special wheat and rye doughs, the conditions are created for the formation of a qualitatively particularly high-grade dough.

Accordingly, a multivariable method for the continuous production of bakery products, in particular bakery products from biologically loosened wheat doughs, comprising the following steps, is provided:

The present method enables the use of one production line for producing bakery products, in particular from wheat doughs of dissimilar size and shape, in one production line.

Depending on the production structure and on the type of bread, bakery products are produced from biologically loosened wheat doughs by separate technological methods.

Dough-rheological measurements of wheat doughs and masses with different percentages of Chia gel will be depicted that allow conclusions on the processability of these doughs/masses.