Difference between revisions of "The Chemistry of Baking"
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| Line 5: | Line 5: | ||
==Chemistry Topics== | ==Chemistry Topics== | ||
===Flour Types=== | ===Flour Types=== | ||
| + | *Brandon | ||
:[http://www.kingarthurflour.com/flours/ King Authur Flourwebsite] | :[http://www.kingarthurflour.com/flours/ King Authur Flourwebsite] | ||
| Line 17: | Line 18: | ||
===Raising Agent/Yeast=== | ===Raising Agent/Yeast=== | ||
| + | ===Starch=== | ||
| + | *Tatyanna | ||
===other adjuncts=== | ===other adjuncts=== | ||
Revision as of 14:59, 9 August 2016
The following information is a place to conversae about the chemistry of Baking
Tentative Schedule
Chemistry Topics
Flour Types
- Brandon
Proteins levels
Water
Does water ion concentration have an effect of the baked good?
Raising Agent/Yeast
Starch
- Tatyanna