Michaela Kümpel, Vanessa Niemeyer https://opendatacommons.org/licenses/by/1-0/ Recipe ingredients and how they can be substituted for different meal preparation purposes. Copyright (c) 2021 Michaela Kümpel This work is licensed under Open Data Commons Attribution License (ODC-BY 1.0 license). You are free: To share: To copy, distribute and use the database. To create: To produce works from the database. To adapt: To modify, transform and build upon the database. As long as you: Attribute: Attribute the work to the original authors. You must attribute any public use of the database, or works produced from the database. For any use or redistribution of the database, or works produced from it, you must make clear to others the license of the database and keep intact any notices on the original database. http://purl.org/ProductKG/label#codecheck_website has_label hasCompound Contains more than 100mg/kg (ppm) gluten Enthält mehr als 100mg/kg (ppm) Gluten hasCompound_high Contains 20 mg/kg (ppm) to 100 mg/kg (ppm) gluten Enthält weniger als 20mg/kg (ppm) Gluten hasCompound_low has_purpose has_substitute hasQuantity hasPlantSource The value of some observable quantity 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q5090 http://purl.obolibrary.org/obo/FOODON_03540038 http://www.baall.de/ontologies/FOD.owl#RiceGrain Cereal grains from the plant classified under the species Oryza sativa L., commonly known as Rice grain. Reis Rice grain Nahrungsproduktbestandteil food product component https://www.wikidata.org/entity/Q188251 http://purl.obolibrary.org/obo/FOODON_03420177 Extract, concentrate or isolate high in gluten, the predominant protein of wheat or corn. Gluten Gluten Food label Lebensmittellabel Label Label Product Produkt Contains less than 20mg/kg (ppm) gluten Enthält weniger als 20mg/kg (ppm) Gluten Glutenfree Glutenfrei 0.5 0.5 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q98841400 http://www.baall.de/ontologies/FOD.owl#RapeSeedOil Rapeseed oil Rapsöl Canola oil 1.0 https://www.bhg.com.au/canola-oil-substitute Es bietet sich Bananenpüree an. You may used mashed bananas. 0.5 0.5 https://www.acouplecooks.com/canola-oil-substitute https://www.wikidata.org/entity/Q36465 http://purl.obolibrary.org/obo/FOODON_00001056 A fine powder made from cereals or other starchy food sources. Flour Mehl Oil product Ölprodukt 1.0 1.0 0.5 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q93165 http://purl.obolibrary.org/obo/FOODON_03301826 http://www.baall.de/ontologies/FOD.owl#OliveOil Olive oil Olivenöl 0.5 https://www.ashcroftfamilytable.com/substitute-for-olive-oil/ 1.0 1.0 1.0 1.0 1.0 0.33 0.5 0.5 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q94787 http://www.baall.de/ontologies/FOD.owl#SunflowerOil Sonnenblumenöl Sunflower oil 0.33 https://eatdelights.com/sunflower-oil-substitutes/ 0.5 https://eatdelights.com/sunflower-oil-substitutes/ 0.5 https://eatdelights.com/sunflower-oil-substitutes/ https://www.wikidata.org/entity/Q4739805 http://purl.obolibrary.org/obo/FOODON_03460263 http://www.baall.de/ontologies/FOD.owl#VegetableOil An edible plant fat or oil product with characteristics that consumers desire such as bland flavour and odour, clear appearance, light colour, stability to oxidation and suitability for frying, and which is the result of a refining process that removes free fatty acids. Pflanzliches Öl Vegetable oil Add untreated Unverarbeitet hinzugeben http://knowrob.org/kb/knowrob.owl#AddingSomething Adding something Etwas hinzugeben 1.0 1.0 1.0 Algae oil Algenöl 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q4733897 http://purl.obolibrary.org/obo/FOODON_00003919 http://www.baall.de/ontologies/FOD.owl#AlmondFlour Almond flour Mandelmehl Almond meal Ground almond 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q1164590 http://purl.obolibrary.org/obo/FOODON_03311437 http://www.baall.de/ontologies/FOD.owl#AlmondOil Almond oil Mandelöl 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q57271339 http://purl.obolibrary.org/obo/FOODON_00004104 Flour made from amaranth seed. Amaranth flour Amarantmehl 1.0 1.0 1.0 http://purl.obolibrary.org/obo/FOODON_00003601 A seed of an amaranth plant. Amarant Amaranth https://www.wikidata.org/entity/Q1423543 http://purl.obolibrary.org/obo/FOODON_03315522 http://www.baall.de/ontologies/FOD.owl#AnimalFat Animal fat Tierisches Fett https://www.wikidata.org/entity/Q110877350 http://purl.obolibrary.org/obo/FOODON_03315522 http://www.baall.de/ontologies/FOD.owl#AnimalOil Animal oil Tierisches Öl https://www.wikidata.org/entity/Q618345 http://purl.obolibrary.org/obo/FOODON_03301126 Apfelmus Apple sauce 1.0 1.0 https://www.wikidata.org/entity/Q45418 http://www.baall.de/ontologies/FOD.owl/#ArganOil Argan oil Arganöl 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q106923082 http://www.baall.de/ontologies/FOD.owl#ArrowrootFlour Arrowroot flour Pfeilwurzelmehl 0.33 0.33 1.0 1.0 0.5 1.0 1.0 https://www.wikidata.org/entity/Q4069888 http://purl.obolibrary.org/obo/FOODON_00003067 A starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia integrifolia, and tapioca from cassava (Manihot esculenta), which is often labelled as arrowroot. Arrowroot starch Pfeilwurzelstärke 0.33 https://substitutecooking.com/arrowroot-starch-substitutes/ 0.33 https://substitutecooking.com/arrowroot-starch-substitutes/ https://www.wikidata.org/entity/Q961769 http://purl.obolibrary.org/obo/FOODON_00003600 http://www.baall.de/ontologies/Biology.owl#Avocado A berry fruit of an avocado plant (Persea americana) Avocado Avocado 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q2918735 http://purl.obolibrary.org/obo/FOODON_03311438 http://www.baall.de/ontologies/FOD.owl/#AvocadoOil Avocado oil Avocadoöl https://www.wikidata.org/entity/Q720398 http://knowrob.org/kb/knowrob.owl#BakingFood Backen Baking https://www.wikidata.org/entity/Q503 http://purl.obolibrary.org/obo/FOODON_03316257 http://www.baall.de/ontologies/FOD.owl#Banana A berry fruit of a banana tree (Musa acuminata AAA Group). Banana Banane 1.0 1.0 1.0 1.0 http://www.baall.de/ontologies/FOD.owl#BarleyFlakes Barley flakes Gerstenflocken 1.0 1.0 1.0 https://www.wikidata.org/entity/Q25323983 http://purl.obolibrary.org/obo/FOODON_03309657 http://www.baall.de/ontologies/FOD.owl#BarleyFlour Barley flour Gerstenmehl 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q61665121 http://purl.obolibrary.org/obo/FOODON_03540006 http://www.baall.de/ontologies/FOD.owl#BarleyGrain Cereal grains from the plant classified under the species Hordeum vulgare L., commonly known as Barley grains. Barley grain Gerste 1.0 1.0 https://www.wikidata.org/entity/Q33862262 http://purl.obolibrary.org/obo/FOODON_03540097 http://www.baall.de/ontologies/FOD.owl#BarleyGroats Barley groats Gerstenschrot https://www.wikidata.org/wiki/Q29493 http://purl.obolibrary.org/obo/FOODON_03301304 Backteig Batter http://purl.obolibrary.org/obo/FOODON_03302092 http://www.baall.de/ontologies/FOD.owl#BeefFat Beef fat Rinderfett http://purl.obolibrary.org/obo/FOODON_03400376 https://www.wikidata.org/wiki/Q863583 Binden Binding https://www.wikidata.org/entity/Q38695 http://knowrob.org/kb/knowrob.owl#BoilingFood http://purl.obolibrary.org/obo/FOODON_03450013 http://www.ease-crc.org/ont/SOMA.owl#Boiling A process of cooking by moist heat which is effected by hot water or water-based liquid in a container. Boiling Kochen 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q11621982 http://purl.obolibrary.org/obo/FOODON_03309980 http://www.baall.de/ontologies/FOD.owl#BuckwheatFlour Buchweizenmehl Buckwheat flour 1.0 1.0 1.0 https://www.wikidata.org/entity/Q4536337 http://purl.obolibrary.org/obo/FOODON_03540009 http://www.baall.de/ontologies/FOD.owl#BuckwheatGrain Cereal grains from the plant classified under the species Fagopyrum esculentum Moench, commonly known as Buckwheat. Buchweizen Buckwheat 1.0 1.0 1.0 1.0 http://purl.obolibrary.org/obo/FOODON_03540098 http://www.baall.de/ontologies/FOD.owl#BuckwheatGroats Buchweizenschrot Buckwheat groats 0.25 0.25 0.25 0.25 0.75 0.75 0.75 0.75 0.75 1.0 1.0 1.0 1.0 0.75 0.75 https://www.wikidata.org/entity/Q323225 http://purl.obolibrary.org/obo/FOODON_03310185 http://www.baall.de/ontologies/FOD.owl#ButterGhee Ghee Ghee 0.25 0.25 https://wonderfulcook.com/substitute-for-ghee/ 0.25 0.25 https://wonderfulcook.com/substitute-for-ghee/ 0.75 https://wonderfulcook.com/substitute-for-ghee/ 0.75 https://wonderfulcook.com/substitute-for-ghee/ 0.75 https://wonderfulcook.com/substitute-for-ghee/ 0.75 https://wonderfulcook.com/substitute-for-ghee/ 0.75 https://wonderfulcook.com/substitute-for-ghee/ 0.75 https://wonderfulcook.com/substitute-for-ghee/ 0.75 https://wonderfulcook.com/substitute-for-ghee/ https://www.wikidata.org/entity/Q106612 http://purl.obolibrary.org/obo/FOODON_00001769 http://www.baall.de/ontologies/FOD.owl#ButterMilk Buttermilch Buttermilk 0.66 0.66 https://www.wikidata.org/entity/Q106922460 http://www.baall.de/ontologies/FOD.owl#CarobFlour Carob flour Johannisbrotkernmehl 0.66 https://www.kochenohne.de/johannisbrotkernmehl-ersatz/ Guakernmehl besitzt eine höhere Bindekraft und muss reduziert werden. Guar gum flour has a higher binding power so you may reduce the amount of flour. 0.66 https://www.kochenohne.de/johannisbrotkernmehl-ersatz/ 1.0 Cashew flour Cashewmehl 0.25 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q27688832 http://purl.obolibrary.org/obo/FOODON_00002961 A seed of a chia plant (Salvia hispanica). Chiasamen Chiaseed 0.25 https://substitutecooking.com/chia-seed-substitutes/ 1.0 1.0 1.0 http://purl.obolibrary.org/obo/FOODON_00003925 Chiasamenmehl Chiaseed flour 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q5096296 http://purl.obolibrary.org/obo/FOODON_03305091 http://www.baall.de/ontologies/FOD.owl#ChickenFat Chicken fat Hühnerfett 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q651829 http://purl.obolibrary.org/obo/FOODON_03304537 http://www.baall.de/ontologies/FOD.owl#ChickpeaFlour Chickpea flour Kichererbsenmehl Gram flour 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q2789594 http://www.baall.de/ontologies/FOD.owl#ClarifiedButter Butterschmalz Clarified butter 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q11981420 http://www.baall.de/ontologies/FOD.owl#CoconutFat Coconut fat Kokosfett 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q107667187 http://purl.obolibrary.org/obo/FOODON_03310047 http://www.baall.de/ontologies/FOD.owl#CoconutFlour Coconut flour Kokosmehl Kokosnussmehl 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.25 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q216235 http://purl.obolibrary.org/obo/FOODON_03310046 http://www.baall.de/ontologies/FOD.owl#CoconutOil An edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). Coconut oil Kokosöl Kokosnussöl 1.25 https://www.allrecipes.com/article/substitute-butter-for-oil/ 25% der vorhandenen Flüssigkeit reduzieren. Reduce 25% of the liquids. Cooking Garen 1.0 1.0 1.0 1.0 1.25 1.25 1.25 1.0 1.0 1.0 https://www.wikidata.org/entity/Q856775 http://purl.obolibrary.org/obo/FOODON_03301474 http://www.baall.de/ontologies/FOD.owl#CornOil Corn oil Maisöl Maiskeimöl Maize oil 1.25 https://www.allrecipes.com/article/substitute-butter-for-oil/ 0.25% der vorhandenen Flüssigkeit reduzieren. Reduce 0.25% of liquid. 1.25 https://www.empirefoodsworld.com/substitutes-for-corn-oil.html Es empfiehlt sich ungesalzene Butter. Unsalted butter should be used. 1.25 https://www.empirefoodsworld.com/substitutes-for-corn-oil.html Es empfiehlt sich ungesalzene Butter Unsalted butter should be used. 0.5 2.0 2.0 1.0 2.0 2.0 2.0 https://www.wikidata.org/entity/Q3393961 http://purl.obolibrary.org/obo/FOODON_03544163 http://www.baall.de/ontologies/FOD.owl#CornStarch Corn starch Maisstärke 0.5 2.0 https://www.healthline.com/nutrition/substitutes-for-cornstarch Man kann gemahlene Leinsamen verwenden. You may use ground flaxseeds. 2.0 https://www.healthline.com/nutrition/substitutes-for-cornstarch 2.0 https://www.healthline.com/nutrition/substitutes-for-cornstarch 2.0 https://www.healthline.com/nutrition/substitutes-for-cornstarch 2.0 https://www.healthline.com/nutrition/substitutes-for-cornstarch https://www.wikidata.org/entity/Q426337 http://purl.obolibrary.org/obo/FOODON_03542750 Cream cheese Frischkäse 1.0 1.0 0.75 0.5 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 0.75 0.75 0.75 https://www.wikidata.org/entity/Q34172 http://purl.obolibrary.org/obo/FOODON_03310351 http://www.baall.de/ontologies/FOD.owl#DairyButter Butter Butter 1.0 https://blog.paleohacks.com/butter-substitute/ Es sollte ungesüßtes Apfelmus verwendet werden. You may use unsweetened applesauce. 0.75 https://www.purewow.com/food/substitute-for-butter Man kann reife, pürierte Avocados verwenden. You may use mashed avocados. 0.5 https://blog.paleohacks.com/butter-substitute/ Es bieten sich pürierte Bananen an. You may use mashed bananas. 0.75 https://blog.paleohacks.com/butter-substitute/ 0.75 https://blog.paleohacks.com/butter-substitute/ 0.75 https://blog.paleohacks.com/butter-substitute/ https://www.wikidata.org/entity/Q854618 http://purl.obolibrary.org/obo/FOODON_03450029 Cooked in hot fat or oil deep enough to immerse the food entirely. Deep frying Frittieren Ausbacken Dry cooking Trocken garen 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q47472133 http://purl.obolibrary.org/obo/FOODON_03543129 http://www.baall.de/ontologies/FOD.owl#DuckFat Duck fat Entenfett https://www.wikidata.org/entity/Q618324 http://purl.obolibrary.org/obo/FOODON_03540058 http://www.baall.de/ontologies/FOD.owl#DurumWheatGrain Cereal grains from the plant classified under the species Triticum turgidum subsp. durum or Triticum durum, commonly known as Durum wheat grain. Durum wheat grain Hartweizen Durum Durumweizen Glasweizen Macaroni wheat grain Pasta wheat grain 1.0 1.0 https://www.wikidata.org/entity/Q47873188 http://purl.obolibrary.org/obo/FOODON_03304478 http://www.baall.de/ontologies/FOD.owl#DurumWheatFlour Durum wheat flour Hartweizenmehl Durummehl Durumweizenmehl Macaroni wheat flour Pasta wheat flour 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q95370124 http://purl.obolibrary.org/obo/FOODON_03303411 Durum wheat semolina Hartweizengrieß Durumgrieß Durumweizengrieß Macaroni wheat semolina Pasta wheat semolina https://www.wikidata.org/entity/Q127980 http://www.baall.de/ontologies/FOD.owl#Fat Fat product Fettprodukt Flour alternative Mehlalternative http://www.baall.de/ontologies/FOD.owl#FruitOil Fruchtöl Fruit oil http://purl.obolibrary.org/obo/FOODON_03310649 Fruit puree Obstpüree https://www.wikidata.org/wiki/Q300472 Braten Frying 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q68187377 http://purl.obolibrary.org/obo/FOODON_03543130 http://www.baall.de/ontologies/FOD.owl#GooseFat Goose fat Gänsefett https://www.wikidata.org/entity/Q2995529 http://www.baall.de/ontologies/FOD.owl#Grain Getreide Grain http://www.baall.de/ontologies/FOD.owl#GrainFlakes Getreideflocken Grain flakes http://www.baall.de/ontologies/FOD.owl#GrainOil Getreideöl Grain oil http://www.baall.de/ontologies/FOD.owl#GrainProduct Getreideprodukt Grain product Getreideproduktalternative Grain product alternative Getreidealternative Grain alternative https://www.wikidata.org/entity/Q1147190 http://purl.obolibrary.org/obo/FOODON_00003258 Yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive sour taste. Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free milk. Greek yogurt Griechischer Joghurt https://www.wikidata.org/wiki/Q26882416 Grinding Mahlen https://www.wikidata.org/entity/Q362409 http://purl.obolibrary.org/obo/FOODON_03540096 http://www.baall.de/ontologies/FOD.owl#Groats Groats Schrot Graupen Whole grain 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q422071 Guakernmehl Guar gum flour Guaranmehl 1.0 1.0 Haselnussmehl Hazelnut flour 1.0 https://www.spiceography.com/hazelnut-flour-substitute/ Erhöhe die Menge an Flüssigkeit, da Kokosmehl viel Flüssigkeit aufnimmt. Increase the amount of liquid since coconut flour is highly absorbent. 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q1112606 http://purl.obolibrary.org/obo/FOODON_00003220 http://www.baall.de/ontologies/FOD.owl#HazelnutOil Oil pressed from hazelnuts. It is strongly flavoured and used as a cooking oil. Haselnussöl Hazelnut oil 1.0 1.0 https://www.wikidata.org/entity/Q20650153 http://purl.obolibrary.org/obo/FOODON_03543135 http://www.baall.de/ontologies/FOD.owl#HerringOil Heringsöl Herring oil 1.0 1.0 1.0 https://www.wikidata.org/entity/Q251106 http://purl.obolibrary.org/obo/FOODON_03301332 http://www.baall.de/ontologies/FOD.owl#CocoaButter Cocoa butter Kakaobutter http://www.baall.de/ontologies/FOD.owl#KernelOil Kernel oil Kernöl Hülsenfruchtmehl Legume flour Pulse flour 1.0 1.0 1.0 https://www.wikidata.org/entity/Q911332 http://purl.obolibrary.org/obo/FOODON_00003683 http://www.baall.de/ontologies/FOD.owl#Linseed A seed of a flax plant (Linum usitatissimum). Leinsamen Linseed Flaxseed 1.0 1.0 Leinsamenmehl Linseed flour Flaxseed flour 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q818405 http://purl.obolibrary.org/obo/FOODON_00001088 http://www.baall.de/ontologies/FOD.owl#LinseedOil An oil used as a nutritional supplement and is a traditional European ethnic food, highly regarded for its nutty flavor. Leinsamenöl Linseed oil 1.0 1.0 http://www.baall.de/ontologies/FOD.owl#MaizeFlakes Maisflocken Maize flakes Corn flakes 0.5 2.0 0.5 2.0 1.0 1.0 1.0 1.0 1.0 1.0 2.0 2.0 1.0 1.0 https://www.wikidata.org/entity/Q110184114 http://purl.obolibrary.org/obo/FOODON_03540073 http://www.baall.de/ontologies/FOD.owl#MaizeFlour Maismehl Maize flour Corn flour 0.5 2.0 https://bakeitwithlove.com/cornflour-substitute/ Man sollte gemahlene Leinsamen nutzen. You may use ground flaxseed. 0.5 2.0 https://bakeitwithlove.com/cornflour-substitute/ 2.0 https://bakeitwithlove.com/cornflour-substitute/ Reismehl ist klebriger und feiner als Maismehl, weshalb die Menge verdoppelt werden muss. Rice flour is stickier and finer than cornmeal. That's why you may double the amount of flour. 2.0 https://bakeitwithlove.com/cornflour-substitute/ 1.0 https://www.wikidata.org/entity/Q11575 http://purl.obolibrary.org/obo/FOODON_03540032 http://www.baall.de/ontologies/FOD.owl#MaizeGrain Cereal grains from the plant classified under the species Zea mays L. subsp. mays, commonly known as Maize grain or Corn grain. Mais Maize grain Corn grain 1.0 1.0 1.0 1.0 1.0 1.0 http://purl.obolibrary.org/obo/FOODON_03540105 Maisgrieß Maize semolina Corn semolina 0.75 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q4287 http://purl.obolibrary.org/obo/FOODON_03301672 http://www.baall.de/ontologies/FOD.owl#Margarine A spread used for flavoring, baking, and cooking that was first made in France in 1869. Margarine Margarine 0.75 https://substitutecooking.com/margarine-substitutes/ 1.0 https://substitutecooking.com/margarine-substitutes/ Das Apfelmus sollte ungesüßt sein. You may use unsweetened applesauce. https://www.wikidata.org/entity/Q1147190 http://purl.obolibrary.org/obo/FOODON_03301440 http://www.baall.de/ontologies/FOD.owl#Mayonnaise Mayonnaise Mayonnaise https://www.wikidata.org/entity/Q909729 http://purl.obolibrary.org/obo/FOODON_00002681 Milchfett Milk fat 1.0 1.0 1.0 1.0 Hirseflocken Millet flakes 0.5 0.5 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 3.0 https://www.wikidata.org/entity/Q57655854 http://purl.obolibrary.org/obo/FOODON_03310137 http://www.baall.de/ontologies/FOD.owl#MilletFlour Hirsemehl Millet flour 0.5 0.5 https://myconsciouseating.com/millet-flour-substitute/ Es ist empfehlenswert nicht mehr als 50% vom Buchweizenmehl für das Backen zu nutzen, da dies kein Gluten und keinen Stabilisator enthält. It is recommended to not use more than 50% of buckwheat flour for baking since its contains no gluten and lacks a stabilizer. 1.0 https://myconsciouseating.com/millet-flour-substitute/ Coconut flour can absorb lots of liquid. Adjust the liquid accordingly. Kokosmehl kann viel Flüssigkeit aufnehmen, weshalb die Flüssigkeit angepasst werden muss. 1.0 https://downinthekitchen.com/millet-flour-substitutes/ Reismehl ist körniger als Hirsemehl, deshalb kann etwas Maisstärke hinzugefügt werden. Rice flour is grittier than millet flour, so you may add some cornstarch. 3.0 https://myconsciouseating.com/millet-flour-substitute/ 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q259438 http://purl.obolibrary.org/obo/FOODON_03540017 http://www.baall.de/ontologies/FOD.owl#MilletGrain Cereal grains from the plant classified under the species Panicum miliaceum L., commonly known as Common millet grain or Proso millet grain. Hirse Millet grain http://purl.obolibrary.org/obo/FOODON_03301502 Natural yogurt Naturjoghurt Plain yogurt https://www.wikidata.org/entity/Q10752679 http://purl.obolibrary.org/obo/FOODON_03302438 Nussbutter Nut butter Nussmehl Nut flour http://www.baall.de/ontologies/FOD.owl#NutOil Nussöl Nut oil 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 0.75 0.75 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q84470231 http://purl.obolibrary.org/obo/FOODON_03301312 http://www.baall.de/ontologies/FOD.owl#OatFlour Hafermehl Oat flour 1.0 https://substitutecooking.com/best-oat-flour-substitutes/ Es sollte etwas mehr Flüssigkeit verwendet werden. You should use more liquid. 0.75 https://substitutecooking.com/best-oat-flour-substitutes/ 0.75 https://substitutecooking.com/best-oat-flour-substitutes/ https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2009:016:0003:0005:DE:PDF Contamination of oats (and therefore oat flour) with wheat, rye or barley can occur during harvesting, transportation, storage and processing. Es kann zu einer Kontamination von Hafer (und damit auch Hafermehl) mit Weizen, Roggen oder Gerste kommen, was bei der Ernte, der Beförderung, der Lagerung und der Verarbeitung passieren kann. 1.0 https://www.wikidata.org/entity/Q24265484 http://purl.obolibrary.org/obo/FOODON_03540035 http://www.baall.de/ontologies/FOD.owl#OatGrain Cereal grains from the plant classified under the species Avena sativa L., commonly known as Oat grain or Cultivated oat. Hafer Oat grain https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2009:016:0003:0005:DE:PDF Contamination of oats with wheat, rye or barley can occur during harvesting, transportation, storage and processing. Es kann zu einer Kontamination von Hafer mit Weizen, Roggen oder Gerste kommen, was bei der Ernte, der Beförderung, der Lagerung und der Verarbeitung passieren kann. 1.0 1.0 1.0 https://www.wikidata.org/entity/Q7605615 http://purl.obolibrary.org/obo/FOODON_03540100 http://www.baall.de/ontologies/FOD.owl#OatGroats Haferschrot Oat groats Coarse oatmeal Irish oatmeal Pinhead oats https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2009:016:0003:0005:DE:PDF Contamination of oats (and therefore oat groats) with wheat, rye or barley can occur during harvesting, transportation, storage and processing. Es kann zu einer Kontamination von Hafer (und damit auch Haferschrot) mit Weizen, Roggen oder Gerste kommen, was bei der Ernte, der Beförderung, der Lagerung und der Verarbeitung passieren kann. Oil and fat alternative Öl- und Fettproduktalternative Cooking in Oil In Öl garen 1.0 1.0 1.0 1.0 1.0 1.0 0.8 https://www.wikidata.org/entity/Q231458 http://purl.obolibrary.org/obo/FOODON_03310232 http://www.baall.de/ontologies/FOD.owl#PalmOil Palm oil Palmöl 0.8 https://americasrestaurant.com/palm-oil-substitutes/ https://www.wikidata.org/entity/Q17073916 http://purl.obolibrary.org/obo/FOODON_00002462 A form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan. A pan fry takes place at lower heat than does a sauté. Braten in der Pfanne Pan frying 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q265878 http://purl.obolibrary.org/obo/FOODON_03309857 http://www.baall.de/ontologies/FOD.owl#PeanutOil A mild-tasting vegetable oil derived from peanuts. Erdnussöl Peanut oil https://www.wikidata.org/entity/Q97380986 http://www.baall.de/ontologies/FOD.owl#PorkFat Pork fat Schweinefett 1.0 1.0 1.0 0.5 0.5 1.0 1.0 1.0 1.4 1.0 https://www.wikidata.org/entity/Q72827 http://purl.obolibrary.org/obo/FOODON_03543121 http://www.baall.de/ontologies/FOD.owl#PorkLard Pork lard Schweineschmalz 0.5 https://www.healthline.com/nutrition/lard-substitute Es bieten sich pürierte Avocados an. You may used mashed avocados. 0.5 https://www.healthline.com/nutrition/lard-substitute Es bieten sich pürierte Bananen an. You may used mashed bananas. 1.4 https://www.healthline.com/nutrition/lard-substitute 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 3.0 https://www.wikidata.org/entity/Q3066930 http://purl.obolibrary.org/obo/FOODON_03302378 http://www.baall.de/ontologies/FOD.owl#PotatoFlour Kartoffelmehl Potato flour 1.0 https://treatdreams.com/potato-flour-substitute Coconut flour doesn't absorb as much liquid so reduce the liquid volume. Kokosmehl absorbiert nicht so viel Flüssigkeit, weshalb die Flüssigkeitsmenge verringert werden sollte. 3.0 https://treatdreams.com/potato-flour-substitute Das Flüssigkeitsvolumen sollte um 50% verringert werden und es kann Kartoffelnpüree verwendet werden. Lower the liquid volume by 50% and you may use mashed potatoes. 0.5 0.9 1.0 1.0 1.25 1.0 2.0 2.0 2.0 https://www.wikidata.org/entity/Q715160 http://purl.obolibrary.org/obo/FOODON_03307543 Kartoffelstärke Potato starch 0.5 https://www.healthline.com/nutrition/potato-starch-substitute 0.9 https://www.healthline.com/nutrition/potato-starch-substitute 1.25 https://www.healthline.com/nutrition/potato-starch-substitute Erhöhe die Menge an Tapiokastärke um 25-50% und passe die trockenen Zutaten an. Increase the amount of tapioca starch by 25-50% and adjust the amounts of dry ingredients. 1.0 https://www.healthline.com/nutrition/potato-starch-substitute Es kann Kartoffelpüree verwendet werden. You may use mashed potatoes. 2.0 https://www.healthline.com/nutrition/potato-starch-substitute 2.0 https://www.healthline.com/nutrition/potato-starch-substitute 2.0 https://www.healthline.com/nutrition/potato-starch-substitute http://purl.obolibrary.org/obo/FOODON_03316046 http://www.baall.de/ontologies/FOD.owl#PoultryFat Geflügelfett Poultry fat Prepare Vorbereiten Product alternative Produktalternative http://www.baall.de/ontologies/FOD.owl#PseudoGrain Pseudogetreide Pseudograin Pseudogetreidemehl Pseudograin flour 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q770335 http://purl.obolibrary.org/obo/FOODON_03543110 http://www.baall.de/ontologies/FOD.owl#PumpkinSeedOil Kürbiskernöl Pumpkin seed oil Purpose Zweck 1.0 1.0 1.0 1.0 1.0 1.0 1.0 0.875 Quinoa flour Quinoamehl 1.0 https://foodiesfamily.com/substitutes-for-quinoa-flour/ Erhöhe die Menge an Flüssigkeit, da Kokosmehl viel Flüssigkeit aufnimmt. Increase the amount of liquid since coconut flour is highly absorbent. 0.875 https://foodiesfamily.com/substitutes-for-quinoa-flour/ 1.0 1.0 1.0 https://www.wikidata.org/entity/Q104030862 http://purl.obolibrary.org/obo/FOODON_03310193 http://www.baall.de/ontologies/FOD.owl#QuinoaGrain Quinoa Quinoa 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q175933 http://purl.obolibrary.org/obo/FOODON_03310571 http://www.baall.de/ontologies/FOD.owl#RiceBranOil Reisöl Rice oil Reiskeimöl 1.0 1.0 https://www.wikidata.org/entity/Q59137525 http://www.baall.de/ontologies/FOD.owl#RiceFlakes Reisflocken Rice flakes 0.5 0.5 0.25 0.75 0.25 0.75 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 2.0 2.0 https://www.wikidata.org/entity/Q1269205 http://www.baall.de/ontologies/FOD.owl#RiceFlour Reismehl Rice flour 0.5 0.5 https://bakeitwithlove.com/rice-flour-substitute 0.25 0.75 https://bakeitwithlove.com/rice-flour-substitute Man kann 1/4 Tapiokamehl und für die restlichen 3/4 ein anderes glutenfreies Mehl nutzen. You can use 1/4 tapioca flour and another gluten-free flour for the remaining 3/4. 0.25 0.75 https://bakeitwithlove.com/rice-flour-substitute 2.0 https://bakeitwithlove.com/rice-flour-substitute 2.0 https://bakeitwithlove.com/rice-flour-substitute 1.0 http://www.baall.de/ontologies/FOD.owl#RiceGroats Reisschrot Rice groats https://www.wikidata.org/entity/Q264619 Braten in Wärmestrahlung Roasting Grillen Grilling 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q1208221 http://purl.obolibrary.org/obo/FOODON_03306272 http://www.baall.de/ontologies/FOD.owl#RolledOat Milled and reconstructed flakes made from oats and usually served as a cold cereal product. Haferflocken Oat flakes Rolled oat https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2009:016:0003:0005:DE:PDF Contamination of oats (and therefore oat flakes) with wheat, rye or barley can occur during harvesting, transportation, storage and processing. Es kann zu einer Kontamination von Hafer (und damit auch Haferflocken) mit Weizen, Roggen oder Gerste kommen, was bei der Ernte, der Beförderung, der Lagerung und der Verarbeitung passieren kann. 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q7384992 Roggenflocken Rye flakes 0.5 0.5 1.0 1.0 1.0 1.0 1.0 1.0 0.5 1.0 https://www.wikidata.org/entity/Q10658708 http://purl.obolibrary.org/obo/FOODON_03540078 http://www.baall.de/ontologies/FOD.owl#RyeFlour Roggenmehl Rye flour 0.5 https://downinthekitchen.com/rye-flour-substitutes/ Dinkelmehl hat eine höhere Dichte, weshalb die Menge halbiert werden muss. Spelt flour is denser so you should reduce quantities by half. 1.0 1.0 1.0 https://www.wikidata.org/entity/Q12099 http://purl.obolibrary.org/obo/FOODON_03540050 http://www.baall.de/ontologies/FOD.owl#RyeGrain Cereal grains from the plant classified under the species Secale cereale L., commonly known as Rye grain. Roggen Rye grain 1.0 http://purl.obolibrary.org/obo/FOODON_03540101 http://www.baall.de/ontologies/FOD.owl#RyeGroats Roggenschrot Rye groats 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q441113 http://purl.obolibrary.org/obo/FOODON_03302780 http://www.baall.de/ontologies/FOD.owl/#SafflowerOil Distelöl Safflower oil 1.0 1.0 https://www.wikidata.org/entity/Q218778 http://purl.obolibrary.org/obo/FOODON_03310136 http://www.baall.de/ontologies/FOD.owl#Sago A starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Sago Sago 1.0 https://www.wikidata.org/entity/Q1233250 http://purl.obolibrary.org/obo/FOODON_03311599 Lachsöl Salmon oil 1.0 https://www.wikidata.org/entity/Q55830593 http://purl.obolibrary.org/obo/FOODON_03543136 http://www.baall.de/ontologies/FOD.owl#SardineOil Sardine oil Sardinenöl https://www.wikidata.org/entity/Q1521462 http://purl.obolibrary.org/obo/FOODON_03450027 Cooking in a very small amount of very hot fat, turning and browning the food on all sides. Sautieren Sautéing Pfannenrühren https://www.wikidata.org/entity/Q1483514 http://purl.obolibrary.org/obo/FOODON_03450045 Searing (or pan searing) is a technique used in grilling, roasting, braising, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a brownish crust forms by Maillard reaction and denaturation of proteins. Anbraten Searing Pan searing Samenmehl Seed flour http://www.baall.de/ontologies/FOD.owl#SeedOil Samenöl Seed oil https://www.wikidata.org/entity/Q381350 http://purl.obolibrary.org/obo/FOODON_03540104 Grieß Semolina 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q212317 http://purl.obolibrary.org/obo/FOODON_03304152 http://www.baall.de/ontologies/FOD.owl/#SesameOil Sesame oil Sesamöl Shredding Zerkleinern Einweichen Soaking https://www.wikidata.org/entity/Q840171 http://purl.obolibrary.org/obo/FOODON_03302515 http://www.baall.de/ontologies/FOD.owl#SourCream SaureSahne Sour cream 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q926892 http://purl.obolibrary.org/obo/FOODON_03302776 http://www.baall.de/ontologies/FOD.owl/#SoyBeanOil Sojaöl Soybean oil 1.0 https://foodiosity.com/soybean-oil-substitutes/ Es kann Bananenpüree verwendet werden. You may used mashed bananas. 1.0 https://foodiosity.com/soybean-oil-substitutes/ Naturjoghurt oder Vanillejoghurt mit jeweils weniger Fett sind passend. Die Flüssigkeit im Rezept sollte etwas reduziert werden. 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q57656115 http://purl.obolibrary.org/obo/FOODON_03302142 http://www.baall.de/ontologies/FOD.owl#SoyFlour A flour made from soybeans. Sojamehl Soy flour 1.0 https://myconsciouseating.com/soy-flour-substitute/ Add one more egg because almond flour is thicker. Füge ein Ei hinzu, da Mandelmehl dicker in der Konsistenz ist. 1.0 https://myconsciouseating.com/soy-flour-substitute/ Erhöhe die Menge an Flüssigkeit, da Kokosmehl viel Flüssigkeit aufnimmt. Increase the amount of liquid since coconut flour is highly absorbent. 1.0 1.0 1.0 1.0 http://www.baall.de/ontologies/FOD.owl#SpeltFlakesGrain Dinkelflocken Spelt flakes 0.66 0.33 0.33 0.66 0.5 1.0 1.0 1.0 0.66 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q3066924 http://purl.obolibrary.org/obo/FOODON_03540084 Dinkelmehl Spelt flour 0.66 0.33 https://substitutecooking.com/spelt-flour-substitutes/ Es ist besser Amarantmehl mit Weizen- oder Mandelmehl zu mixen damit eine bessere Textur entsteht und es leichter knetbar wird. It is better to mix Amaranth flour with wheat or almond flour for better texture and easier kneading. 0.33 0.66 https://substitutecooking.com/spelt-flour-substitutes/ Es ist besser Amarantmehl mit Weizen- oder Mandelmehl zu mixen damit eine bessere Textur entsteht und es leichter knetbar wird. It is better to mix Amaranth flour with wheat or almond flour for better texture and easier kneading. 0.5 https://thekitchencommunity.org/best-spelt-flour-substitutes/ Barley flour is denser so you should reduce quantities by half. Gerstenmehl hat eine höhere Dichte, weshalb die Menge halbiert werden muss. 0.66 https://thekitchencommunity.org/best-spelt-flour-substitutes/ Reismehl hat eine höhere Dichte, weshalb die Menge um 2/3 reduziert werden muss. Rice flour is denser so you should reduce quantities by 2/3. 1.0 1.0 https://www.wikidata.org/entity/Q158767 http://purl.obolibrary.org/obo/FOODON_03540062 http://www.baall.de/ontologies/FOD.owl#SpeltGrain Cereal grains from the plant classified under the species Triticum aestivum subsp. Spelta (L.) Thell or Triticum spelta L., commonly known as Spelt grain or Spelta. Dinkel Spelt grain 1.0 1.0 1.0 1.0 1.0 1.0 1.0 Dinkelgrieß Spelt semolina https://www.wikidata.org/entity/Q41534 http://purl.obolibrary.org/obo/FOODON_03301000 Starch Stärke https://www.wikidata.org/entity/Q8980672 http://purl.obolibrary.org/obo/FOODON_03450028 Cooked by frying foods quickly over high heat, stirring constantly. Only enough cooking oil is used to coat the bottom of the pan. Pfannenrühren Stir frying 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q420683 http://purl.obolibrary.org/obo/FOODON_03305826 http://www.baall.de/ontologies/FOD.owl#Suet Beef suet Rindernierenfett 1.0 1.0 0.5 0.5 0.5 1.0 0.5 https://www.wikidata.org/entity/Q57655678 http://purl.obolibrary.org/obo/FOODON_03310681 http://www.baall.de/ontologies/FOD.owl#Tapioca Tapioca flour Tapiokamehl 1.0 https://www.healthline.com/nutrition/tapioca-flour-substitute Can be used if other flour-like ingredients are also used. Nur verwendbar, wenn auch andere mehlartige Zutaten verwendet werden. 0.5 https://www.healthline.com/nutrition/tapioca-flour-substitute 0.5 https://www.healthline.com/nutrition/tapioca-flour-substitute 0.5 https://www.healthline.com/nutrition/tapioca-flour-substitute Add a little extra of any other flour-like ingredient to make up the difference in total volume. Füge, um die Differenz im Gesamtvolumen auszugleichen, eine andere mehlartige Zutat hinzu. 0.5 https://www.healthline.com/nutrition/tapioca-flour-substitute 1.0 0.5 0.5 1.0 https://www.wikidata.org/entity/Q873761 http://purl.obolibrary.org/obo/FOODON_03544170 Tapioca starch Tapiokastärke 0.5 https://de.bakeitwithlove.com/tapioca-starch-substitute/ 0.5 https://de.bakeitwithlove.com/tapioca-starch-substitute/ https://www.wikidata.org/wiki/Q911138 http://purl.obolibrary.org/obo/FOODON_03400449 Thickening Verdicken Treating Verarbeiten https://www.wikidata.org/entity/Q11870297 http://purl.obolibrary.org/obo/FOODON_00002139 http://www.baall.de/ontologies/FOD.owl#VegetableFat An edible plant fat or oil product with characteristics that consumers desire such as bland flavour and odour, clear appearance, light colour, stability to oxidation and suitability for frying, and which is the result of a refining process that removes free fatty acids. Pflanzliches Fett Vegetable fat http://purl.obolibrary.org/obo/FOODON_03316892 http://www.baall.de/ontologies/FOD.owl#VegetablePuree Gemüsepüree Vegetable puree 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q1434098 http://purl.obolibrary.org/obo/FOODON_00003218 http://www.baall.de/ontologies/FOD.owl#WalnutOil Oil extracted from walnuts (from the Juglans regia tree). Walnussöl Walnut oil https://www.wikidata.org/entity/Q7892 http://purl.obolibrary.org/obo/FOODON_03543262 http://www.baall.de/ontologies/Chemistry.owl#Water Wasser Water Feucht garen Wet cooking 1.0 1.0 https://www.wikidata.org/entity/Q57655538 http://www.baall.de/ontologies/FOD.owl#WheatFakesGrain Weizenflocken Wheat flakes 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q2249305 http://purl.obolibrary.org/obo/FOODON_03301116 http://www.baall.de/ontologies/FOD.owl#WheatFlour Weizenmehl Wheat flour Bread flour Brotweizenmehl Common wheat flour Saat-Weizenmehl Weichweizenmehl 1.0 https://substitutecooking.com/wheat-flour-substitutes/ Add twice the eggs that are required. Man sollte die doppelte Menge an Eiern verwenden. 1.0 1.0 1.0 1.0 1.0 1.0 https://www.wikidata.org/entity/Q15645384 http://purl.obolibrary.org/obo/FOODON_03540057 http://www.baall.de/ontologies/FOD.owl#WheatGrain Cereal grains from the plant classified under the species Triticum aestivum L., commonly known as Common wheat grain. Weizen Wheat grain Bread wheat Brotweizen Common wheat Saat-Weizen Weichweizen 1.0 http://www.baall.de/ontologies/FOD.owl#WheatGroats Weizenschrot Wheat groats 1.0 1.0 1.0 1.0 1.0 1.0 http://purl.obolibrary.org/obo/FOODON_03540106 http://www.baall.de/ontologies/FOD.owl#WheatSemolina Weizengrieß Wheat semolina Bread wheat semolina Brotweizengrieß Common wheat semolina Saat-Weizengrieß Weichweizengrieß 1.0 1.0 2.0 https://www.wikidata.org/entity/Q57657364 http://purl.obolibrary.org/obo/FOODON_03310075 Weizenstärke Wheat starch 2.0 https://www.foodchamps.org/wheat-starch-substitutes/ https://www.wikidata.org/entity/Q13317 http://purl.obolibrary.org/obo/FOODON_00001014 http://www.baall.de/ontologies/FOD.owl#Yogurt Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Joghurt Yogurt Counting unit Zähleinheit Ressource unit Ressourceneinheit Menge Quantity Percent Prozent Information entity Informationsentität Information object Informationsobjekt https://www.codecheck.info/ https://foodon.org/ https://www.acouplecooks.com/category/how-to/substitutions/ https://www.allrecipes.com/kitchen-tips/all-about-ingredients/substitutions/ https://americasrestaurant.com/Substitutes/ https://www.ashcroftfamilytable.com/category/substitutes/ http://www.baall.de/ontologies/FOD_Product_4to8_classified_all.owl https://bakeitwithlove.com/ https://www.bhg.com/recipes/how-to/bake/ https://www.bvl.bund.de/DE/Arbeitsbereiche/01_Lebensmittel/01_Aufgaben/11_ALS_ALTS/01_Gesamttabelle/ALS_ALTS_Gesamttabelle_basepage.html https://downinthekitchen.com/category/substitutes/ https://eur-lex.europa.eu/legal-content/en/TXT/?uri=CELEX%3A32013R0609 https://eatdelights.com/ https://www.empirefoodsworld.com/category/substitutes https://www.food.com/ https://www.foodchamps.org/food-substitute/ https://foodkg.github.io/ https://www.fda.gov/food/nutrition-education-resources-materials/gluten-and-food-labeling https://foodiesfamily.com/substitutes/ https://foodiosity.com/category/substitutes/ https://www.healthline.com/nutrition/ https://www.kochenohne.de/ https://myconsciouseating.com/substitutes/ https://www.ndsu.edu/agriculture/extension/publications/ingredient-substitutions https://blog.paleohacks.com/ https://www.purewow.com/food https://www.spiceography.com/category/spice-substitutes/ https://substitutecooking.com/ http://www.foodsubs.com/ https://thekitchencommunity.org/food-substitutes/ https://treatdreams.com/ https://wonderfulcook.com/ingredient-substitutes/