apsorpcija

apsorpcija

U smislu pečenja kruha, apsorpcija opisuje koliko vode upije brašno.

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Sõnaliik: noun
Sünonüüm(id):
Blossary:
Valdkond/domeen: Baked goods
Category: Bread
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bijeli kruh

Baked goods; Bread

Bread that is made from bleached wheat flour that is milled, giving the bread a longer shelf life, but extracting many of the vitamins and nutrients in it. Because of this, white ...

francuski tost

Baked goods; Bread

Kao popularni dio doručka, francuski tost se pravi umakanjem kriški tosta u mješavinu mlijeka i jaja prije prženja na tavi. Može se jesti sa sirupom od javora, medom, voćem, ...

portugalski slatki kruh

Baked goods; Bread

Pravi se sa šećerom, mlijekom i medom (po želji); ovo je sladak ali lagan dio doručka koji se tradicionalno jeo na slavljima Božića i Uskrsa. Uskršnja verzija se ponekad pravi sa ...

korica

Baked goods; Bread

Term for the exterior of bread.

obogaćeni kruh

Baked goods; Bread

A category of bread that describes those that are no longer lean breads due to extra additives, which change the dough consistency or texture, resulting in differences in rising ...

dizanje

Baked goods; Bread

Before dough is baked, it is placed aside in a warm but draft-free area, in a (covered) bowl for a period of time. The bread expands as fermentation occurs; this period usually ...

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