Difference between revisions of "The Chemistry of Baking"
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'''The following information is a place to conversae about the chemistry of Baking''' | '''The following information is a place to conversae about the chemistry of Baking''' | ||
==Tentative Schedule== | ==Tentative Schedule== | ||
| − | [[SOfIA 2016_schedule| | + | [[SOfIA 2016_schedule|SOfIA 2016 Schedule]] |
==Chemistry Topics== | ==Chemistry Topics== | ||
Revision as of 13:48, 12 June 2016
The following information is a place to conversae about the chemistry of Baking
Tentative Schedule
Chemistry Topics
Flour Types
Proteins levels
Water
Does water ion concentration have an effect of the baked good?