A Gluten-Free Extravaganza! (Update #9)

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Hello people! Earlier in the summer I attempted an experiment to improve upon the basic yeasted sandwich loaf by using different flours to see if they had an effect on height, texture, and the overall viability of a loaf for its desired purpose. In this past experiment, which was based on a recipe that assumed the […]

Abstract: Bread Science

Food science is a burgeoning field that draws from a variety of “traditional” scientific disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. In my project, I will focus on combining traditional home baking with the scientific method in […]