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rec.food.sourdough FAQ Questions and Answers |
 | | Thus, the effect of substrates and oxygen on the FQ is nicely explained by the metabolic characteristics of the dominating fermentation organisms. |
| | Rye flour does have a higher amylase activity than wheat flour, furthermore, the gelatinization temperature is a few degrees lower than that of wheat starch. |
| | Occurs as a suspension of starch granules is heated. |
| www.talkaboutcooking.com /group/rec.food.sourdough/messages/41825.html (20796 words) |
