Baked goods

Baked goods

Of or related to food prepared by the use of high heat, especially an oven, to make the food product edible for human consumption. Usually requires yeast as an active ingredient.

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Baked goods > Bread

wheat flour

Baked goods; Bread

Varieties of wheat flour include over 30,000 types (exclusive to the United States) and is organized into six categories: hard red spring, hard and soft red winter, hard and soft ...

xanthan gum

Baked goods; Bread

A "sticky" agent that aids in maintaining a loaf's structure when gluten-free flours are used.

wheat germ

Baked goods; Bread

The embryo of a wheat kernel that holds most of the vitamins but is not included in wheat flours as it is removed during the milling process. It can be seperately added to bread ...

retarding

Baked goods; Bread

A second step to rising, retarding is a slower process done by using the cool temperature of a refrigerator, which allows for a slower fermentation. Retarding happens when dough ...

biscuit

Baked goods; Bread

In British-English, biscuit is considered a savory cracker or sweet cookie; American English considers biscuit a bun-sized portion of bread that is soft, sometimes crumbly, and ...

bread crumbs

Baked goods; Bread

Can be purchased commercially ready-made, or made from several-day-old bread; bread crumbs are usually adding as a topping to hot dishes

breadstick

Baked goods; Bread

Can come in a variety of widths and lengths and hold different degrees of hardness, some breadsticks are thin, crisp and dry, others are thick, soft and chewy.