Traducción y análisis de palabras por inteligencia artificial ChatGPT
En esta página puede obtener un análisis detallado de una palabra o frase, producido utilizando la mejor tecnología de inteligencia artificial hasta la fecha:
- cómo se usa la palabra
- frecuencia de uso
- se utiliza con más frecuencia en el habla oral o escrita
- opciones de traducción
- ejemplos de uso (varias frases con traducción)
- etimología
type proofing - traducción al ruso
![[[Croissant]]s proofing on plastic tray](https://commons.wikimedia.org/wiki/Special:FilePath/Proofingcrois.jpg?width=200 "[[Croissant]]s proofing on plastic tray")
.jpg?width=200)
![Linnaeus]], is the type species for the genus ''[[Bufo]]''](https://commons.wikimedia.org/wiki/Special:FilePath/Bufo bufo (Marek Szczepanek).jpg?width=200 "Linnaeus]], is the type species for the genus ''[[Bufo]]''")
![dorsal]] and 2) ventral aspect of holotype,<br>3) dorsal and 4) ventral aspect of paratype](https://commons.wikimedia.org/wiki/Special:FilePath/JamidesEliotiMUpUnAC1.jpg?width=200 "dorsal]] and 2) ventral aspect of holotype,<br>3) dorsal and 4) ventral aspect of paratype")
![Type illustration of ''[[Mormopterus acetabulosus]]''](https://commons.wikimedia.org/wiki/Special:FilePath/Mormopterus acetabulosus type illustration.jpg?width=200 "Type illustration of ''[[Mormopterus acetabulosus]]''")
общая лексика
лектотип
общая лексика
клонотип
Definición
Wikipedia
In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
In contrast, proofing or blooming yeast (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with active dry yeast. Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugars). If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture.
Fermentation rest periods are not always explicitly named, and can appear in recipes as "Allow dough to rise." When they are named, terms include "bulk fermentation", "first rise", "second rise", "final proof" and "shaped proof".
