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- 101. Science Fair results 2013
Top Energy 2013 Far North Regional Science and Technology Fair First Place Trinidy Llo...
http://www.bakeinfo.co.nz/School-Zone/Science-Fairs/Past-Science-Fair-results/Science-Fair-results-2013 - 102. Second Rising
During the final rising (proving) the dough again fills with more bubbles of gas, and once this has proceeded far enough the doughs are transferred to the oven for baking. General app...
http://www.bakeinfo.co.nz/Facts/Bread-making/Science-of-bread-making/Second-Rising - 103. What ingredients are added to white bread to reduce its Glycaemic Index value?
Traditionally white bread has a high Glyceamic Index (GI) value but there are a range of white breads now available in the supermarket with added cereal or vegetable fibre and some of these may have a...
http://www.bakeinfo.co.nz/Ask-Us/FAQ/Nutrition/What-ingredients-are-added-to-white-bread-to-reduce-its-Glycaemic-Index-value- - 104. What role does gluten play in bread making?
Gluten is a protein. Bread flour does not contain large amounts of protein (approx. between 10.5 – 13%) but it is very important for the bread making process. When flour is mixed with water, the...
http://www.bakeinfo.co.nz/Facts/Gluten/What-role-does-gluten-play-in-bread-making- - 105. Vitamin B2 (Riboflavin)
Like Thiamin, Vitamin B2 plays an important role in the release of energy from protein, carbohydrate and fat. Vitamin B2 is also involved in the transport and metabolism of iron and is required for th...
http://www.bakeinfo.co.nz/Facts/Nutrition/Vitamins/Vitamin-B2-
