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Home Q & A Board Humanities Art and Culture Culinary Arts
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54152151 54152151
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4 years ago
The staling of yeast bread appears to involve, to a major degree, the

▸ Maillard reaction.

▸ gliadin portion of gluten.

▸ amylose fraction of starch.

▸ amylopectin fraction of starch.
Textbook 
Introductory Foods

Introductory Foods


Edition: 14th
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moonedmooned
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54152151 Author
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4 years ago
Thanks
veronee_madison
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Yesterday
Thank you, thank you, thank you!
aznzergs
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2 hours ago
Helped a lot
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