Difference between revisions of "The Chemistry of Baking"
Jump to navigation
Jump to search
| Line 26: | Line 26: | ||
*Tatyanna | *Tatyanna | ||
| − | === | + | ===Leaveners=== |
| − | *Gabby | + | *Gabby |
| + | |||
| + | ===Other Adjuncts=== | ||
| + | |||
| + | *Z, address this | ||
==Recipes== | ==Recipes== | ||
Revision as of 18:57, 10 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
Leaveners
- Gabby
Other Adjuncts
- Z, address this