Difference between revisions of "The Chemistry of Baking"
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==Recipes== | ==Recipes== | ||
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| + | ===Bread=== | ||
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| + | ===Biscuits=== | ||
===Cookies=== | ===Cookies=== | ||
===Cakes=== | ===Cakes=== | ||
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Revision as of 14:06, 7 August 2016
The following information is a place to conversae about the chemistry of Baking
Tentative Schedule
Chemistry Topics
Flour Types
Proteins levels
Water
Does water ion concentration have an effect of the baked good?