Difference between revisions of "The Chemistry of Baking"
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Revision as of 16:29, 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?
Raising Agent/Yeast
other adjuncts
Recipes
Pancakes
Biscuits
Bread