Difference between revisions of "The Chemistry of Baking"
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Proteins levels | Proteins levels | ||
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===Water=== | ===Water=== | ||
Revision as of 14:56, 9 August 2016
The following information is a place to conversae about the chemistry of Baking
Tentative Schedule
Chemistry Topics
Flour Types
Proteins levels
(Brandon A)
Water
Does water ion concentration have an effect of the baked good?