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2. A Guide to Different Types of Flour and When to Use Them - AOL

   www.aol.com/guide-different-types-flour-them...

   Almond Flour. Made out of finely ground blanched almonds, this gluten-free flour can be used as a 1:1 swap for all-purpose flour, but the results may vary. With baking (particularly non-yeasted ...

3. Our editors’ favorite products from September - AOL

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   Bake & Explore 3 Kit Bundle $74.99 at Bakit. Everyone who knows me knows I’m obsessed with spending time with my family. I love finding new ways to involve my younger siblings and parents, and ...

4. The 5 Best Roasting Pans, Tested by a Chef - AOL

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   Lodge Cast Iron Baking Pan ($60 at Amazon ): The Lodge is a hefty pan constructed wholly from cast-iron, but it is not stovetop-compatible, which was disappointing. Our Place Baker’s Trio ($210 ...

5. Proofing (baking technique) - Wikipedia

   en.wikipedia.org/wiki/Proofing_(baking_technique)

   Typically 60 ml (1 ⁄ 4 cup) water at 40–45 °C (105–115 °F) and 2 g (1 ⁄ 2 teaspoon) of sugar are used, [5] or expressed differently, a sugar weight of about 3.5% of the water's weight. While this sugar may be sucrose or table sugar, instead it may be glucose or maltose .

6. Quick bread - Wikipedia

   en.wikipedia.org/wiki/Quick_bread

   Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture. [6] The type of bread produced varies based predominantly on the method of mixing, the major flavoring ...

7. 6-Acetyl-2,3,4,5-tetrahydropyridine - Wikipedia

   en.wikipedia.org/wiki/6-Acetyl-2,3,4,5-tetra...

   6-Acetyl-2,3,4,5-tetrahydropyridine is an aroma compound and flavor that gives baked goods such as white bread, popcorn, and tortillas their typical smell, together with its structural homolog 2-acetyl-1-pyrroline. 6-Acetyl-2,3,4,5-tetrahydropyridine and 2-acetyl-1-pyrroline are usually formed by Maillard reactions during heating of food. Both ...