Difference between revisions of "The Chemistry of Baking"
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| Line 14: | Line 14: | ||
===Water=== | ===Water=== | ||
| + | ===Sugar=== | ||
| + | *Rachel | ||
Does water ion concentration have an effect of the baked good? | Does water ion concentration have an effect of the baked good? | ||
===Raising Agent/Yeast=== | ===Raising Agent/Yeast=== | ||
| + | *Sam (?) | ||
===Starch=== | ===Starch=== | ||
*Tatyanna | *Tatyanna | ||
Revision as of 15:00, 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
Sugar
- Rachel
Does water ion concentration have an effect of the baked good?
Raising Agent/Yeast
- Sam (?)
Starch
- Tatyanna