Croissant - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Chevallier, Jim (2009). August Zang and the french croissant : how viennoiserie came to France. Chez Jim Books. ISBN 978-1-4486-6784-0. OCLC 903249778. ^ www.bibliopolis.com. "LA CUISINE ANGLO-AMERICAINE by Sylvain Claudius Goy on Frey Fine Books". Frey Fine Books. Retrieved 23 March 2023. ^ "Qu'est-ce que la Bible? d'après la nouvelle philosophie allemande", translated by August Hermann Ewerbeck. 1850. p. 327. Hebrew women, in the time of Jeremiah, made in honor of the pagan goddess Astarte (queen of heaven, queen of the moon) cakes, probably in the form of a crescent. ^ Magazine, Smithsonian; Fiegl, Amanda. "Is the Croissant Really French?". Smithsonian Magazine. Retrieved 26 April 2022. ^ "Living: Croissant Vite" Archived 25 August 2013 at the Wayback Machine. Time. 8 September 1980 ^ Bertrand Rothé, "Il est bon mon croissant (surgelé)" Archived 19 July 2012 at archive.today, Bakchich Info, 11 March 2008 ^ "Wörterbuchnetz". germazope.uni-trier.de. Archived from the original on 1 October 2015. ^ Hartley, Alto (16 January 2019). "A Brief History of the Croissant". Alto Hartley. Retrieved 16 June 2019. ^ The 1839 date, and most of what follows, is documented in Jim Chevallier, August Zang and the French Croissant: How Viennoiserie Came to France, p. 3–30; for the 1838 date, see Giles MacDonogh "Reflections on the Third Meditation of La Physiologie du goût and Slow Food" Archived 3 March 2016 at the Wayback Machine (p. 8); an Austrian PowerPoint – Ess-Stile Archived 29 May 2012 at the Wayback Machine – gives the date of 1840 (slide 46). A 1909 image of the bakery shows the same date for its founding, but the bakery was already documented in the press before that. ^ Goy, Sylvain Claudius (1915). LA CUISINE ANGLO-AMERICAINE (1st ed.). ^ Académie d'agriculture de France, Mémoires (Paris: Bouchard-Huzard, 1850) First Part, p. 588 ^ "Revue Moderne" or "Revue Germanique", 1861, p. 80 ^ Chambers' Edinburgh Journal, 1847, p. 254. ^ Théophile Gautier, "Voyage en Russie", Charpentier, 1867, p.188 ^ "Nouvelle revue théologique", Casterman, 1869, p. 161 ^ "The Cupboard papers: VIII. The Sweet Art", 30 November 1872 ^ Jump up to: a b Karl August Schimmer, The Sieges of Vienna by the Turks: Translated from the German of Karl August Schimmer and Others, trans. Earl of Francis Egerton Ellesmere (London: John Murray, 1879), p. 30-31 ^ Mme. de Genlis, "Manuel de Voyage", Berlin, P. T. de Lagarde, 1799, pp. 54–56. ^ Gottschalk, Alfred (1948). Histoire de l'alimentation et de la gastronomie depuis la préhistoire jusqua'à nos jours: Illus. documentaires (in French). Editions Hippocrate. Archived from the original on 16 February 2017. ^ Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press. p. 232. ISBN 978-0-19-211579-9. via Olver, Lynne. "Croissants". The Food Timeline. ^ Groden, Claire (2 August 2013). "Syrian Rebels Ban Croissants in Aleppo". Time. Archived from the original on 7 August 2013. Retrieved 9 August 2013. ^ Flink, Tanya. "14 Vegan Mexican Desserts You Need:Move Over Donuts". Veg News. Fresh Healthy Media, LLC. Retrieved 27 November 2021. ^ "Pastane Ay Çöreği". 23 October 2014. Archived from the original on 20 December 2016. Retrieved 11 December 2016. ^ "İzmir Çöreği (Pastiç)". 14 February 2016. Archived from the original on 20 December 2016. Retrieved 11 December 2016. ^ Jump up to: a b c d e f g h i j k l m n o p q r s t Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A. (2 October 2016). "Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review". Critical Reviews in Food Science and Nutrition. 56 (13): 2101–2114. doi:10.1080/10408398.2014.928259. ISSN 1040-8398. PMID 26177127. S2CID 566664. ^ Jump up to: a b c d "Information Sheets". www.bakeinfo.co.nz. Baking Industry Research Trust. Archived from the original on 20 December 2016. Retrieved 14 December 2016. ^ Jump up to: a b c Bent, Alan J. (1 January 2007). "Speciality Fermented Goods". Technology of Breadmaking. Springer US. pp. 245–274. doi:10.1007/0-387-38565-7_9. ISBN 9780387385631. ^ Wieser, Herbert (1 April 2007). "Chemistry of gluten proteins". Food Microbiology. 24 (2): 115–119. doi:10.1016/j.fm.2006.07.004. ISSN 0740-0020. PMID 17008153. ^ Jump up to: a b Goesaert, H.; Brijs, K.; Veraverbeke, W. S.; Courtin, C. M.; Gebruers, K.; Delcour, J. A. (1 January 2005). "Wheat flour constituents: how they impact bread quality, and how to impact their functionality". Trends in Food Science & Technology. Second International Symposium on Sourdough: From Fundamentals to Applications. 16 (1–3): 12–30. doi:10.1016/j.tifs.2004.02.011. ^ Huang, Weining; Kim, Yangsoo; Li, Xianyu; Rayas-Duarte, Patricia (1 November 2008). "Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature". Journal of Cereal Science. 48 (3): 639–646. doi:10.1016/j.jcs.2008.02.008. ^ McClements, David Julian (4 March 2010). "Emulsion Design to Improve the Delivery of Functional Lipophilic Components". Annual Review of Food Science and Technology. 1 (1): 241–269. doi:10.1146/annurev.food.080708.100722. ISSN 1941-1413. PMID 22129337. ^ Jump up to: a b Cauvain, Stanley P.; Young, Linda S., eds. (2006). "Ingredients and Their Influences". Baked Products. Blackwell Publishing. pp. 72–98. doi:10.1002/9780470995907. ISBN 9780470995907. ^ "Rising (fermentation)". www.bakeinfo.co.nz. Baking Industry Research Trust. Archived from the original on 20 December 2016. Retrieved 14 December 2016. ^ Carl, Hoseney, R. (1 January 2010). Principles of cereal science and technology. AACC International. OCLC 457130408. ^ Goesaert, Hans; Slade, Louise; Levine, Harry; Delcour, Jan A. (1 November 2009). "Amylases and bread firming – an integrated view". Journal of Cereal Science. Special Section: Enzymes in Grain Processing. 50 (3): 345–352. doi:10.1016/j.jcs.2009.04.010. ^ Sievert, Dietmar; Hoseney, R. Carl; Delcour, Jan A. (2000). Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH Verlag GmbH & Co. KGaA. doi:10.1002/14356007.a04_331.pub2. ISBN 9783527306732. S2CID 137346105. ^ Borwankar, R. P.; Frye, L. A.; Blaurock, A. E.; Sasevich, F. J. (1 January 1992). "Rheological characterization of melting of margarines and tablespreads". Journal of Food Engineering. Rheology of Foods. 16 (1): 55–74. doi:10.1016/0260-8774(92)90020-7. ^ Bosmans, Geertrui M.; Lagrain, Bert; Ooms, Nand; Fierens, Ellen; Delcour, Jan A. (15 May 2013). "Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming". Journal of Agricultural and Food Chemistry. 61 (19): 4646–4654. doi:10.1021/jf4010466. ISSN 0021-8561. PMID 23631677. ^ Gray, J.A.; Bemiller, J.N. (2003). "Bread Staling: Molecular Basis and Control". Comprehensive Reviews in Food Science and Food Safety. 2 (1): 1–21. doi:10.1111/j.1541-4337.2003.tb00011.x. ISSN 1541-4337. PMID 33451240. ^ Jump up to: a b Roca, Elisabeth; Guillard, Valérie; Guilbert, Stéphane; Gontard, Nathalie (1 March 2006). "Moisture migration in a cereal composite food at high water activity: Effects of initial porosity and fat content". Journal of Cereal Science. 43 (2): 144–151. doi:10.1016/j.jcs.2005.08.008.