Teig
Books LLC
Sold by Wegmann1855, Zwiesel, Germany
AbeBooks Seller since 2 June 2022
New - Soft cover
Condition: New
Quantity: 1 available
Add to basketSold by Wegmann1855, Zwiesel, Germany
AbeBooks Seller since 2 June 2022
Condition: New
Quantity: 1 available
Add to basketNeuware -Quelle: Wikipedia. Seiten: 33. Kapitel: Teigart, Teigverarbeitung, Backpulver, Sauerteig, Hermann-Teig, Backhefe, Sauerteigführung, Hefeteig, Blätterteig, Biskuitmasse, Vorteig, Triebmittel, Hirschhornsalz, Plunderteig, Mürbeteig, Backferment, Hippenmasse, Gärunterbrechung, Brandteig, Quellstück, Yufka, Rührteig, Backmittel, Malzextrakt, Salzteig, Teigausbeute, Bierteig, Knetmaschine, Gärkorb, Backschrot, Trennmittel, Teigling, Sandmasse, Gare, Dunst, Kunstsauer, Bruch, Makronenmasse, Backmalz, Persipanmakronenmasse, Abtrieb, Brötchenpresse, Glutenmehl, Gärschrank, Ziehteig. Auszug: Sauerteig ist ein Teig zur Herstellung von Backwaren (aus Wasser und Mehl), der zeitweilig oder dauerhaft mittels homo- (¿nur milchsäureproduzierender¿) und heterofermentativer (¿milch- wie auch essigsäureproduzierender¿) Milchsäurebakterien und Hefen in Gärung gehalten wird. Das dabei produzierte Kohlenstoffdioxid lockert den Teig auf. Sauerteig wird als Triebmittel zur Lockerung von Backwerk zugefügt und macht schwere Roggenteige backfähig. Sauerteige verbessern Verdaulichkeit, Aroma, Geschmack, Haltbarkeit und Schnitt der Backwaren. Ebenso werden ernährungsphysiologische Eigenschaften verbessert. Sauerteige enthalten eine Lebensgemeinschaft von Milchsäurebakterien und Hefepilzen, die der Mensch seit mehreren tausend Jahren für die Herstellung von Getreidefladen, Brot und brotähnlichen Nahrungsmitteln benutzt. Die Stoffwechselprodukte dieser Mikroorganismen lockern den Teig und verbessern die Verdaulichkeit, das Aroma, den Geschmack und die Haltbarkeit der Backwaren. Eine besondere Bedeutung hat Sauerteig bei der Verwendung von Roggenmehl. Während für Weizenmehl auch reine Hefe als Triebmittel verwendet werden kann, ist bei der Verwendung von Roggenmehl die Zuführung von Säure erforderlich, damit das Brot nicht flach bleibt. Die Milchsäurebakterien des Sauerteigs produzieren diese in Form von Milchsäure und Essigsäure. Während in der Vergangenheit Verfahren und Methoden zur preiswerten und effizienten Brotbereitung gesucht wurden, stehen heute die geschmacklichen und ernährungsphysiologischen Eigenschaften von sauerteiggeführten Backwaren im Vordergrund. Gerade Vollkornprodukte erhalten durch Sauerteig ein verbessertes 'Mundgefühl' und einen besseren Geschmack, wobei nährwertbestimmende Substanzen erhalten bleiben. WeizensauerbrotWeizensauer ist ein Teig aus Weizenmehl, Wasser, Hefen (Saccharomyces cerevisiae, Saccharomyces minor) und oft einem geringen Anteil von Milchsäurebakterien (Lactobacillus plantarum). Einige traditionelle Gebäcke mit Weizensauerteig sind.
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If you are a consumer you can cancel the contract in accordance with the following. Consumer means any natural person who is acting for purposes which are outside his trade, business, craft or profession.
INFORMATION REGARDING THE RIGHT OF CANCELLATION
Statutory Right to cancel
You have the right to cancel this contract within 14 days without giving any reason.
The cancellation period will expire after 14 days from the day on which you acquire, or a third party other than the carrier and indicated by you acquires, physical possession of the the last good or the last lot or piece.
To exercise the right to cancel, you must inform us, Wegmann1855, Stadtplatz 6, 94227, Zwiesel, Germany, +49 22609490, of your decision to cancel this contract by a clear statement (e.g. a letter sent by post, fax or e-mail). You may use the attached model cancellation form, but it is not obligatory. You can also electronically fill in and submit a clear statement on our website, under "My Purchases" in "My Account". If you use this option, we will communicate to you an acknowledgement of receipt of such a cancellation on a durable medium (e.g. by e-mail) without delay.
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You shall send back the goods or hand them over to us or Wegmann1855, Stadtplatz 6, 94227, Zwiesel, Germany, +49 22609490, without undue delay and in any event not later than 14 days from the day on which you communicate your cancellation from this contract to us. The deadline is met if you send back the goods before the period of 14 days has expired. You will have to bear the direct cost of returning the goods. You are only liable for any diminished value of the goods resulting from the handling other than what is necessary to establish the nature, characteristics and functioning of the goods.
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Model withdrawal form
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To: (Wegmann1855, Stadtplatz 6, 94227, Zwiesel, Germany, +49 22609490)
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