Works
Cited:
Dobraszczyk, B.j. "The Physics of Baking: Rheological and Polymer Molecular Structure–function Relationships in Breadmaking." Journal of Non-Newtonian Fluid Mechanics 124.1-3 (2004): 61-69. Web.
Belton, P. S. The Chemical Physics of Food. Oxford: Blackwell Pub., 2007. Print.
Bernstein, Max. "Breadmaking 101: All About Proofing and Fermentation."Serious Eats: The Destination for Delicious. N.p., 23 Sept. 2014. Web. 26 Nov. 2014.
Corriher, Shirley. "Yeast's Crucial Roles in Breadbaking." FineCooking.com. N.p., n.d. Web. 25 Nov. 2014.
Dobraszczyk, B.j. "The Physics of Baking: Rheological and Polymer Molecular Structure–function Relationships in Breadmaking." Journal of Non-Newtonian Fluid Mechanics 124.1-3 (2004): 61-69. Web.
Belton, P. S. The Chemical Physics of Food. Oxford: Blackwell Pub., 2007. Print.
Bernstein, Max. "Breadmaking 101: All About Proofing and Fermentation."Serious Eats: The Destination for Delicious. N.p., 23 Sept. 2014. Web. 26 Nov. 2014.
Corriher, Shirley. "Yeast's Crucial Roles in Breadbaking." FineCooking.com. N.p., n.d. Web. 25 Nov. 2014.