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        <title><![CDATA[Discover how a pinch of curiosity can improve your cooking]]></title>
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        <description><![CDATA[We 'd like to explain the scientific phenomena that occur when you cook for example  salad dressing, whipped eggs...]]></description>
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    <title><![CDATA[Yeast-air balloon: why does bread rise while baking ?]]></title>
    <link><![CDATA[https://cookingphenomena.canalblog.com/archives/2012/04/16/24030600.html]]></link>
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    <pubDate>Mon, 16 Apr 2012 20:57:00 +0200</pubDate>
    <description><![CDATA[Yeast-air balloon ]]></description>
        <dc:creator><![CDATA[cbp2A]]></dc:creator>
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    <title><![CDATA[How gluten gives its structure to bread]]></title>
    <link><![CDATA[https://cookingphenomena.canalblog.com/archives/2012/04/10/23976903.html]]></link>
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    <pubDate>Tue, 10 Apr 2012 12:11:00 +0200</pubDate>
    <description><![CDATA[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... ]]></description>
        <dc:creator><![CDATA[cbp2A]]></dc:creator>
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    <title><![CDATA[What happens when you beat egg whites?]]></title>
    <link><![CDATA[https://cookingphenomena.canalblog.com/archives/2012/04/03/23922299.html]]></link>
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    <pubDate>Tue, 03 Apr 2012 12:19:00 +0200</pubDate>
    <description><![CDATA[What happens when you beat egg whites? Have you ever wondered what happens when you beat egg whites? Have you ever succeeded in making egg whites? Your chocolate mousse is more a liquid than a mousse? So this article is for you. This is the how to make... ]]></description>
        <dc:creator><![CDATA[cbp2A]]></dc:creator>
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    <title><![CDATA[Triboluminescence in candies !]]></title>
    <link><![CDATA[https://cookingphenomena.canalblog.com/archives/2012/03/27/23866156.html]]></link>
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    <pubDate>Tue, 27 Mar 2012 12:11:00 +0200</pubDate>
    <description><![CDATA[Triboluminescence is a phenomenon which appears when two pieces of a special material (sugar crystal for example) are stricken . You can observe it with the LifeSavers candy because it's a sugar crystal. Let's explain the phenomenon scientifically ! Stressing... ]]></description>
        <dc:creator><![CDATA[cbp2A]]></dc:creator>
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    <title><![CDATA[Quick presentation and aim of the blog ]]></title>
    <link><![CDATA[https://cookingphenomena.canalblog.com/archives/2012/03/27/23866150.html]]></link>
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    <pubDate>Tue, 27 Mar 2012 12:09:00 +0200</pubDate>
    <description><![CDATA[Hi there !We are a group of 3 very smart engineers to be, who are going to help you impress your friends and familly with amazing knowledge about cooking science ! Hope you'll enjoy ! ]]></description>
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