Entry: Chemically leavened doughs
Notation:
A008P
The group includes any type of Chemically leavened doughs (i.e. doughs where leavening is obtained by use of chemical raising agent, developing gas during the cooking process). The part consumed/analysed is by default the whole, or a portion proportionally representing all heterogeneity observed in this food item/group
Facets
Part-nature |
Chemically leavened doughs (as part-nature)
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Create code:
Hierarchies
Hierarchy Master | Broader Raw doughs and pre-mixes | Narrower Ingredient rich fine dough without yeast | Quick bread dough |
Hierarchy Reporting | Broader Raw doughs and pre-mixes | Narrower Quick bread dough | Ingredient rich fine dough without yeast |
Hierarchy Exposure | Broader Raw doughs and pre-mixes | Narrower Ingredient rich fine dough without yeast | Quick bread dough |
Hierarchy Bio monitoring | Broader Raw doughs and pre-mixes | Narrower Quick bread dough | Ingredient rich fine dough without yeast |
Hierarchy dough mass | Broader | Narrower Ingredient rich fine dough without yeast | Quick bread dough |
Hierarchy Ingredient | Broader Raw doughs and pre-mixes | Narrower Ingredient rich fine dough without yeast | Quick bread dough |