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Dough forming

In a medium bowl, whisk together the buttermilk, cream, and lemon zest. Add the liquid mixture to the dry mixture, stirring with a fork just until a dough forms. [Pg.180]

To make the manufacture of dynamite less dangerous, A.Sobrerosuggests to stir infusorial earth with water into a dough, form it into shapes of suitable... [Pg.38]

Wheat lipoxygenase and soybean lipoxygenase, catalyzing oxidation of fatty acids, generate oxidized reaction products that improve the dough-forming properties and baking performance of flour. A similar role is performed by polyphenol oxidase and peroxidase. [Pg.167]

Potassium iodate [7758-05-6] KIO, mol wt 214.02, 59.30% I, forms white, odorless crystals or a crystalline powder. It has a density 3.98 g/mL and mp of 560°C with partial decomposition. Potassium iodate is rapidly formed when potassium iodide is fused with potassium chlorate, bromate, or perchlorate. The solubihty in water is 9.16 g/100 g H2O at 25°C and 32.2 g/100 g H2O at 100°C. KIO is extensively used as an oxidizing agent in analytical chemistry and as amaturing agent and dough conditioner (see Bakery processes and leavening agents). [Pg.365]

Cera.mic, The ceramic substrate is made from a mixture of siUcon dioxide, talc, and kaolin to make the compound cordierite [12182-53-5]. Cordierite possesses a very low coefficient of thermal expansion and is thermal-shock resistant. The manufacturing process involves extmding the starting mixture (which is mixed with water and kneaded into a sort of dough) through a complex die to form the honeycomb stmcture. The extmded piece is dried and fired in a kiln to form the cordierite. The outside or circumferential dimension is formed by the die, and the length is cut later with a ceramic saw. [Pg.486]

The use of monomer-polymer doughs has been largely confined to the production of dentures. A plaster of Paris mould is first prepared from a supplied impression of the mouth. Polymer powder containing a suitable polymerisation initiator is then mixed with some monomer to form a dough. A portion of the dough is then placed in the mould, which is closed, clamped and heated in boiling water. After polymerisation, which usually takes less than half an hour, the mould is cooled and opened. This technique could also be usefully employed for other applications where only a few numbers-off are required but does not seem to have been exploited. [Pg.411]


See other pages where Dough forming is mentioned: [Pg.161]    [Pg.14]    [Pg.246]    [Pg.415]    [Pg.256]    [Pg.142]    [Pg.138]    [Pg.71]    [Pg.89]    [Pg.187]    [Pg.14]    [Pg.144]    [Pg.2186]    [Pg.726]    [Pg.375]    [Pg.262]    [Pg.294]    [Pg.387]    [Pg.502]    [Pg.161]    [Pg.14]    [Pg.246]    [Pg.415]    [Pg.256]    [Pg.142]    [Pg.138]    [Pg.71]    [Pg.89]    [Pg.187]    [Pg.14]    [Pg.144]    [Pg.2186]    [Pg.726]    [Pg.375]    [Pg.262]    [Pg.294]    [Pg.387]    [Pg.502]    [Pg.356]    [Pg.47]    [Pg.450]    [Pg.337]    [Pg.343]    [Pg.144]    [Pg.303]    [Pg.326]    [Pg.95]    [Pg.5]    [Pg.388]    [Pg.390]    [Pg.460]    [Pg.460]    [Pg.461]    [Pg.461]    [Pg.461]    [Pg.462]    [Pg.463]    [Pg.464]    [Pg.467]    [Pg.469]    [Pg.469]    [Pg.489]   
See also in sourсe #XX -- [ Pg.67 , Pg.186 ]

See also in sourсe #XX -- [ Pg.502 ]




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