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The process in which dough expands as a result of the carbon dioxide that is produced by the yeast or other leavening agent in the dough.
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USDA Nutrition Facts |
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| Serving Size 1 package 34.98 oz pizza |
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| Calories 271 |
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| Protein 12g |
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| Total Fat 11g |
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| Total Carbohydrates 28g |
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| Dietary Fiber 2g |
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| Potassium 189mg |
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| Sodium 640mg |
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| Cholesterol 19mg |
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| Serving Size 1 package 29.25 oz pizza |
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| Calories 260 |
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| Protein 12g |
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| Total Fat 8g |
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| Total Carbohydrates 32g |
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| Dietary Fiber 2g |
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| Sugars 5g |
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| Potassium 175mg |
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| Sodium 556mg |
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| Cholesterol 16mg |
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| Serving Size 1 cup |
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| Calories 355 |
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| Protein 8g |
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| Total Fat 1g |
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| Total Carbohydrates 74g |
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| Dietary Fiber 7g |
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| Potassium 170mg |
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| Sodium 1348mg |
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| Cholesterol 0mg |
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Rising term - Related Content |
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| A type of wheat flour in which the leavening agent has already been added. The leavening agent is generally in the form of baking powder. Salt is also commonly added to the ... |
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| A yeast, that when used will result in dough rising in half the time of regular yeast. |
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After the bread dough has been kneaded, it must be allowed to rest in order for the yeast to continue with the fermentation. The fermentation produces carbon dioxide gas, ... |
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