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Discover how a pinch of curiosity can improve your cooking
16 avril 2012

Yeast-air balloon: why does bread rise while baking ?

Yeast-air balloon
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10 avril 2012

How gluten gives its structure to bread

First of all, let me remind you what gluten is ?? In wheat flour, there are two very important proteins: gliadins and glutenins . These two proteins can combine with each other and with water and thus constitute a network. Today, only 4 cereals contain...
Discover how a pinch of curiosity can improve your cooking
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