Glossary
Breadmaking, like any craft, is full of technical and colloquial terms that may be unfamiliar to people just starting out, or even people with some experience already under their belts. And, of course, the more you learn about the science of baking, the more you encounter new concepts and new jargon. Although the book explains many of these terms, I thought it might be helpful to compile an online glossary that can be browsed alphabetically and linked to from posts. In this way, anyone uncertain about a particular word can quickly look it up. The list will expand in the coming months. Constructive comments are welcome of course - email me at neil@flourandwater.co.uk
- A
- Acetic acid
- Alveolus
- Amylase
- Ascorbic acid
- Autolyse
- B
- Baker’s percentage
- Banneton
- Barm
- Biga
- Bleaching
- Bran
- Brotform
- Build
- Bulk fermentation
- C
- Carbohydrate
- Couche
- D
- Diastase
- Dough development
- E
- Endosperm
- Enzyme
- Ethanol
- Extraction rate
- F
- Feeding
- Fermentation
- G
- Gliadin
- Glucose
- Glutathione
- Gluten
- Glutenin
- Grignes
- Grignette
- H
- Heterofermentative
- Homofermentative
- Hydration
- I
- J
- K
- Knocking back
- L
- Lactic acid
- Lactobacillus
- Lame
- Leaven
- Levain
- M
- Maillard reaction
- Maltase
- Maltose
- Maturation
- Metabolism
- Monosaccharide
- N
- O
- Old dough
- Oven spring
- Oxidation
- P
- Poolish
- Pre-ferment
- Protease
- Proving or proofing
- Pyrolysis
- Punching down
- Q
- R
- Refractory
- Refreshing
- Rheology
- Ripening
- S
- Slashing
- Sourdough
- Sponge
- Starch
- Starch damage
- Starter
- Straight dough
- T
- U
- V
- W
- X
- Y
- Yeast
- Z
- Zymase