please help me answer this or i wont be able to cook a pizza on thursday :'( and i weally weally want to :'( its for my catering course in college, cheers for the answers if did'nt confuse you as much as it did me :)
2006-11-06 23:24:39 · 4 answers · asked by Olly 1 in Food & Drink ➔ Cooking & Recipes
my tutor told us to find out the definition for A.D.D in a pizza dough mixture it isnt coming up with much from google search or anyhting..and i neeed to knowww
2006-11-06 23:28:07 · update #1
It's a dough relaxer.
A combination of all-natural gluten-relaxing ingredients. It acts by slightly disabling the gluten protein in the wheat. It is not recommended for yeast doughs made completely with whole wheat or other whole grain flours, or breads baked in a bread machine.
Yeasted doughs will rise at a slower rate when made with Relaxer. They will have a big "oven spring" (the amount of rise the bread has just as it begins to bake). Take the oven spring into consideration and don't be tempted to allow the dough to over rise before baking.
Bread Dough Relaxer
3 tablespoons powdered ascorbic acid
2 tablespoons double-acting baking powder
2 tablespoons cream of tartar
1 cup powdered milk
1/2 cup diastatic malt powder
Place all ingredients in a DRY blender, cover and blend until completely mixed. Package airtight in a zip lock or jar that you can measure from. Use 1-2 tablespoons per loaf, or a bit more if the recipe is made with bread flour.
2006-11-06 23:47:11 · answer #1 · answered by Lexi 2 · 0⤊ 0⤋
Your tutor is pulling your leg, you may have missed something out and is drawing your attention to it in a way you might not forget
2006-11-07 07:39:57 · answer #2 · answered by Anonymous · 0⤊ 0⤋
amino dytose derrtits. It's been used for years to make women fall in love with stupid college boys.
2006-11-07 07:27:43 · answer #3 · answered by photoguy1967 3 · 0⤊ 1⤋
are you sure it doesn't mean add?
2006-11-07 07:26:36 · answer #4 · answered by Heather 5 · 0⤊ 0⤋