restriction. An interference in normal eye movement. This is most often due to the development of abnormal tissue that acts to limit free movement of the eye. See Graves' disease.
Cover the bowl loosely with plastic wrap, foil, or a towel. Let the dough rise in a warm, draft-free location. Ideal rise temperatures are between 80Â°F â 90Â°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time. Suggested Rising Methods. 1.
130Â° F140Â° F (55Â° C60Â° C) Yeast cells die (thermal death point). 120Â° F130Â° F (49Â° C55Â° C) Water temperature for activating yeast designed to be mixed with the dry ingredients in a recipe. 105Â° F115Â° F (41Â° C46Â° C) Temperature of water for dry yeast reconstituted with water and sugar.100Â° F (38Â° C) or lower When yeast is mixed with water at too low a temperature, an amino acid called glutathione leaks from the cell walls, making doughs sticky and hard to handle.0Â° F90Â° F (27Â° C32Â° C) Optimum temperature range for yeast to grow and reproduce at dough fermentation stage. 70Â° F80Â° F (21Â° C27Â°C) Recommended water temperature for bread machines. 40Â° F (4Â° C) Recommended refrigerator temperature.