Difference between revisions of "The Chemistry of Baking"
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| Line 15: | Line 15: | ||
===Water=== | ===Water=== | ||
Does water ion concentration have an effect of the baked good? | Does water ion concentration have an effect of the baked good? | ||
| + | |||
===Sugar=== | ===Sugar=== | ||
*Rachel | *Rachel | ||
| Line 24: | Line 25: | ||
===other adjuncts=== | ===other adjuncts=== | ||
| + | |||
| + | *Z, Gabby - can't remember what you where doing | ||
==Recipes== | ==Recipes== | ||
Revision as of 15:03, 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
other adjuncts
- Z, Gabby - can't remember what you where doing