Accueil > Term: Cornell bread
Cornell bread
The Cornell formula to enrich bread was developed in the 1930s at New York's Cornell University. It consists of 1 tablespoon each soy flour and nonfat milk powder plus 1 teaspoon wheat germ for each cup of flour used in a bread recipe. These enrichments are placed in the bottom of the measuring cup before the flour is spooned in.
- Partie du discours : noun
- Secteur d’activité/Domaine : Arts culinaires
- Catégorie : Cuisine
- Company: Barrons Educational Series
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