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Posted by Setty 2 COMMENTS

I found this cool site, promoting the book “Experimental cookery from the chemicals and physical standpoint” by Belle Lowe (okay I am a nerd, read on as it may be interesting for bread maker enthusiasts). A section of the book describes factors that may change the properties of gluten and hence its tenacity or cohesiveness, and its elasticity or extensibility. Belle describes that, “the properties of gluten can be altered  by: (1) grinding, (2) bringing the dough to a certain acidity[…]

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