Difference between revisions of "The Chemistry of Baking"
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[[SOfIA 2016_schedule|SOfIA 2016 Schedule]] | [[SOfIA 2016_schedule|SOfIA 2016 Schedule]] | ||
| − | + | ==Chemistry Topics== | |
| − | = | + | =**SOfIA students: put this in the order that you will be presenting, and put the correct name with the topic. |
| − | + | ==Flour Types=== | |
*Brandon | *Brandon | ||
Revision as of 15:07, 9 August 2016
The following information is a place to conversae about the chemistry of Baking
Tentative Schedule
Chemistry Topics
=**SOfIA students: put this in the order that you will be presenting, and put the correct name with the topic.
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 were doing