Arabinoxylans (AX) constitutes the major non-starch polysaccharides in wheat, water-extractable AX (WE-AX) and solubilized high-molecular-mass AX (S-AX) have a positive effect on dough stability and mechanical properties, while water-unextractable AX (WU-AX) has a negative effect [98].
The first four, listed in descending order of weight or volume, were whole-wheat flour, water, wheat gluten, and wheat fibre.
"Soya beans, wheat, salt, water and koji bacteria sit there for four months, then it's pressed and fermented again.
If they are white, they are made from wheat and water; if yellow, they contain egg -- and often, food coloring.
Under a shelf in the cart he kept containers of batter that he had prepared at home — wheat flour, water, and cane sugar.
Mr. Mauvieux's baguettes are made of only a few ingredients – wheat flour, water, salt and yeast; the dough is mixed, kneaded and left to rise overnight.
Not only is it unleavened bread, as all matzo is, but it has been produced with care to avoid the premature contact of wheat with water, which could cause the onset of leavening.
According to decree 93-1074 of 13 September 1993, the baguette de tradition française can only be made with the following ingredients: wheat flour, water, yeast or raising agent and salt.
It was a baked lump of slow-cooked wheat and water that was said to be hard as rock and had to be broken up and soaked overnight to be edible.
