Difference between revisions of "The Chemistry of Baking"
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(Created page with "'''The following information is a place to conversae about the chemistry of Baking''' ==Chemistry Topics== ==Bread== ==Recipes==") |
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==Chemistry Topics== | ==Chemistry Topics== | ||
| + | ===Flour Types=== | ||
| + | :Proteins levels | ||
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| + | ===Water=== | ||
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| + | ===Raising Agent/Yeast=== | ||
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| + | ===other adjuncts=== | ||
==Bread== | ==Bread== | ||
==Recipes== | ==Recipes== | ||
Revision as of 16:18, 8 May 2016
The following information is a place to conversae about the chemistry of Baking
Chemistry Topics
Flour Types
- Proteins levels