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Comments - 魔音 | Penana
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Yalin
最近在學麵包理論。
澱粉主體被水和作用產生麵筋是支架，由酵母經醣和酶作用；支架被水和氣體充滿。水被麵筋吸收又分自由水和結合水分配，再加入油脂再次包覆和作用產生各種排列組合更經不同攪拌，造成不同蛋白分解而造成不同麵糰質地和最終呈現樣貌。
把現在學得的套在這真的很好玩。😆😝
3 weeks agoReply
韋浩川
其實故事裡說的都是真的！

而且，都是真的！

日後，都是真的！
3 weeks agoReply
Yalin
真的！真的，真的。
3 weeks agoReply
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