Difference between revisions of "The Chemistry of Baking"
Jump to navigation
Jump to search
| Line 14: | Line 14: | ||
===Water=== | ===Water=== | ||
| + | Does water ion concentration have an effect of the baked good? | ||
===Sugar=== | ===Sugar=== | ||
*Rachel | *Rachel | ||
| − | |||
| − | |||
===Raising Agent/Yeast=== | ===Raising Agent/Yeast=== | ||
Revision as of 15:01, 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?
Sugar
- Rachel
Raising Agent/Yeast
- Sam (?)
Starch
- Tatyanna