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Hendrik Kleinwaechter
2024-01-09 20:50:36 +01:00
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book/glossary/glossary.tex
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@@ -387,10 +387,6 @@ quality. The scalding technique can also enhance the overall flavor and aroma of
the bread, bringing out more pronounced grainy notes and reducing bitterness the bread, bringing out more pronounced grainy notes and reducing bitterness
sometimes found in certain whole grains. sometimes found in certain whole grains.
\item[Scalding] A method where boiling water is poured over flour and then cooled
down to room temperature. This process gelatinizes the starches in the flour,
resulting in a dough that retains moisture better and has an improved shelf life.
\item[Scoring] Cutting the surface of the bread dough before it's baked. This \item[Scoring] Cutting the surface of the bread dough before it's baked. This
allows the dough to expand freely in the oven, preventing it from bursting in allows the dough to expand freely in the oven, preventing it from bursting in
unpredictable ways. It also provides a controlled aesthetic to the finished loaf. unpredictable ways. It also provides a controlled aesthetic to the finished loaf.