Difference between revisions of "The Chemistry of Baking"
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===Raising Agent/Yeast=== | ===Raising Agent/Yeast=== | ||
Revision as of 16:28, 8 May 2016
The following information is a place to conversae about the chemistry of Baking
Chemistry Topics
Flour Types
Proteins levels
Water
Does water ion concentration have an effect of the baked good?