Merge pull request #412 from hendricius/better_plots_tikz_2

replace some pictures of plots by their TikZ equivalent from a csv file.

book/baking/baking.tex

@@ -62,7 +62,7 @@ full acidity? What if you were to just completely get rid of the acetic
 acid? How would the taste change?
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
+  \input{plots/fig-temperature-surface.tex}
   \caption[Surface temperature for different steaming methods]{This
       chart shows how surface temperatures change using different steaming
       methods. In this case I~used a Dutch oven and an apple as dough

book/figures/flowcharts_tikz.tex

@@ -30,3 +30,5 @@
 
 \tikzstyle{timeline_timespan} = [rectangle, draw=codeblack, fill=pinkpic,  text=black,
     text centered, rounded corners, line width=0.4mm]
+\pgfplotsset{compat=1.18}
+\pgfplotsset{width=\textwidth}

book/plots/fig-temperature-ambient.tex

@@ -0,0 +1,29 @@
+\begin{tikzpicture}
+    \tikzstyle{every node}+=[font=\normalsize\rmfamily]
+    \begin{axis}[
+        title=Ambient temperature,
+        grid=both,
+        major grid style={line width=.2pt,draw=gray!30},
+        axis x line=middle,
+        axis y line=middle,
+        width=\textwidth,
+        height=0.5\textwidth,
+        xmax=35, xmin=-0.1,
+        ymax=205, ymin=-0.1,
+        every axis y label/.style={%
+            at={(ticklabel cs:0.5)},rotate=90,anchor=near ticklabel}, 
+        every axis x label/.style={%
+            at={(ticklabel cs:0.5)},anchor=near ticklabel}, 
+        legend pos = south east,
+        legend style={draw=none},
+        legend cell align={left},
+        xlabel=Duration (minutes), ylabel=Temperature (\SI{}{\degree} C)
+        ]
+        \addplot [color=redpic,smooth,ultra thick]    table {plots/icecube_ambient.table};
+        \addplot [color=codeblack,smooth,ultra thick] table {plots/preheated_ambient.table};
+        \addplot [color=codeblue,smooth,ultra thick]  table {plots/non-preheated_ambient.table};
+        \addplot [color=yellowpic,smooth,ultra thick] table {plots/preheated_bottom_ambient.table};
+        \addplot [color=pinkpic,smooth,ultra thick]   table {plots/spritzing_ambient.table};
+        \legend{Ice cube, Preheated, Non-preheated, Preheated bottom, Spritzing};
+    \end{axis}
+\end{tikzpicture}

book/plots/fig-temperature-surface.tex

@@ -0,0 +1,29 @@
+\begin{tikzpicture}
+    \tikzstyle{every node}+=[font=\normalsize\rmfamily]
+    \begin{axis}[
+        title=Surface temperature,
+        grid=both,
+        major grid style={line width=.2pt,draw=gray!30},
+        axis x line=middle,
+        axis y line=middle,
+        width=\textwidth,
+        height=0.5\textwidth,
+        xmax=35, xmin=-0.1,
+        ymax=108, ymin=-0.1,
+        every axis y label/.style={%
+            at={(ticklabel cs:0.5)},rotate=90,anchor=near ticklabel}, 
+        every axis x label/.style={%
+            at={(ticklabel cs:0.5)},anchor=near ticklabel}, 
+        legend pos = south east,
+        legend style={draw=none},
+        legend cell align={left},
+        xlabel=Duration (minutes), ylabel=Temperature (\SI{}{\degree} C)
+        ]
+        \addplot [color=redpic,smooth,ultra thick]    table {plots/icecube_surface.table};
+        \addplot [color=codeblack,smooth,ultra thick] table {plots/preheated_surface.table};
+        \addplot [color=codeblue,smooth,ultra thick]  table {plots/non-preheated_surface.table};
+        \addplot [color=yellowpic,smooth,ultra thick] table {plots/preheated_bottom_surface.table};
+        \addplot [color=pinkpic,smooth,ultra thick]   table {plots/spritzing_surface.table};
+        \legend{Ice cube, Preheated, Non-preheated, Preheated bottom, Spritzing};
+    \end{axis}
+\end{tikzpicture}

book/plots/fig-yeast-sourdough-strength.tex

@@ -0,0 +1,42 @@
+\begin{tikzpicture}
+    \tikzstyle{every node}+=[font=\normalsize\rmfamily]
+    \begin{axis}[
+        title style={align=center},
+        title={Gluten development of a sourdough and yeast based dough\\
+                \qty{22}{\degreeCelsius} (\qty{72}{\degF}) and
+                \qty{60}{\percent}~hydration},
+        axis x line=middle,
+        axis y line=middle,
+        width=\textwidth,
+        height=0.5\textwidth,
+        xmax=44, xmin=-0.1,
+        ymax=12, ymin=-0.1,
+        every axis y label/.style={%
+            at={(ticklabel cs:0.5)},rotate=90,anchor=near ticklabel}, 
+        every axis x label/.style={%
+            at={(ticklabel cs:0.5)},anchor=near ticklabel}, 
+        xtick distance=6,
+        ytick style={draw=none},
+        yticklabels={empty},
+        legend style={draw=none},
+        legend cell align={left},
+        xlabel=Duration (hours), ylabel=Dough strength
+        ]
+        \addplot [color=redpic,smooth,ultra thick] table {plots/yeast.table};
+        \addplot [color=codeblue,smooth,ultra thick] table {plots/sourdough.table};
+
+        \node at (axis cs:18,7) [anchor=south west] {%
+            \begin{tabular}{@{}lll@{}} \textbf{Dough type}&
+            \textbf{Kneading} & \textbf{Stretch \& Fold}\\
+            \midrule
+            \textcolor{redpic}{Yeast}  & \textcolor{redpic}{None}&
+            \textcolor{redpic}{None}  \\ \textcolor{codeblue}{Sourdough}&
+            \textcolor{codeblue}{None} & \textcolor{codeblue}{None} \\
+            \end{tabular}
+        };
+        \node at (axis cs:8,8.3) [anchor=south] {Peak stage};
+        \node at (axis cs:1,1) [anchor=west] {Development stage};
+        \node at (axis cs:9.5,5) [anchor=west] {Extensibility stage};
+        \node at (axis cs:25.8,4) [anchor=west] {Decay stage};
+    \end{axis}
+\end{tikzpicture}

book/plots/icecube_ambient.table

@@ -0,0 +1,24 @@
+#Ice Cube
+#Time Ambient
+1	95
+2	148
+3	165
+4	172
+5	175
+6	179
+7	179
+8	180
+9	181
+10	182
+11	182
+12	182
+13	182
+14	181
+15	182
+16	182
+17	181
+18	182
+19	182
+20	181
+21	182
+22	182

book/plots/icecube_surface.table

@@ -0,0 +1,24 @@
+#Ice Cube
+#Time Surface
+1	13
+2	50
+3	66
+4	71
+5	72
+6	74
+7	78
+8	81
+9	84
+10	86
+11	89
+12	91
+13	92
+14	94
+15	95
+16	96
+17	97
+18	98
+19	98
+20	99
+21	99
+22	99

book/plots/non-preheated_ambient.table

@@ -0,0 +1,28 @@
+#Non preheated
+#Time Ambient
+1	22
+2	25
+3	31
+4	36
+5	43
+6	49
+7	56
+8	63
+9	70
+10	77
+11	85
+12	91
+13	96
+14	102
+15	107
+16	113
+17	119
+18	124
+19	128
+20	132
+21	137
+22	141
+23	144
+24	147
+25	151
+26	151

book/plots/non-preheated_surface.table

@@ -0,0 +1,28 @@
+#Non preheated
+#Time Surface
+1	13
+2	14
+3	15
+4	15
+5	17
+6	18
+7	19
+8	21
+9	23
+10	26
+11	28
+12	31
+13	34
+14	37
+15	40
+16	43
+17	47
+18	50
+19	53
+20	57
+21	61
+22	65
+23	68
+24	71
+25	74
+26	75

book/plots/preheated_ambient.table

@@ -0,0 +1,18 @@
+#Pre-heated
+#Time Ambient
+1	110
+2	163
+3	181
+4	186
+5	189
+6	190
+7	190
+8	189
+9	189
+10	188
+11	188
+12	188
+13	189
+14	189
+15	190
+

book/plots/preheated_bottom_ambient.table

@@ -0,0 +1,37 @@
+#Preheated Bottom
+#Time Ambient
+1	 31
+2	105
+3	133
+4	143
+5	149
+6	151
+7	152
+8	152
+9	153
+10	154
+11	157
+12	159
+13	161
+14	162
+15	164
+16	167
+17	169
+18	171
+19	172
+20	173
+21	174
+22	176
+23	176
+24	176
+25	176
+26	176
+27	176
+28	176
+29	176
+30	176
+31	176
+32	176
+33	176
+34	176
+35	176

book/plots/preheated_bottom_surface.table

@@ -0,0 +1,36 @@
+#Preheated bottom
+#Time Surface
+#1	0
+2	7
+3	13
+4	18
+5	23
+6	29
+7	33
+8	38
+9	42
+10	47
+11	51
+12	55
+13	60
+14	64
+15	68
+16	71
+17	74
+18	78
+19	83
+20	90
+21	95
+22	97
+23	99
+24	99
+25	99
+26	100
+27	100
+28	100
+29	100
+30	100
+31	100
+32	100
+33	100
+34	101

book/plots/preheated_surface.table

@@ -0,0 +1,17 @@
+#Ice Cube
+#Time Surface
+1	7
+2	16
+3	25
+4	35
+5	43
+6	51
+7	58
+8	65
+9	70
+10	74
+11	78
+12	82
+13	85
+14	85
+15	85

book/plots/sourdough.table

@@ -0,0 +1,100 @@
+0.000000000000000000e+00 0.000000000000000000e+00
+2.424242424242424310e-01 4.240754653977794608e-01
+4.848484848484848619e-01 8.471491777276901614e-01
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+9.696969696969697239e-01 1.686284330912430240e+00
+1.212121212121212155e+00 2.100342265631521599e+00
+1.454545454545454586e+00 2.509391435011269600e+00
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+2.666666666666666963e+00 4.444444444444444642e+00
+2.909090909090909172e+00 4.802404207362885202e+00
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+2.400000000000000000e+01 0.000000000000000000e+00

book/plots/spritzing_ambient.table

@@ -0,0 +1,37 @@
+#Spritzing
+#Time Ambient
+1	31
+2	135
+3	168
+4	182
+5	189
+6	190
+7	190
+8	190
+9	190
+10	189
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+31	190
+32	190
+33	190
+34	190
+35	190

book/plots/spritzing_surface.table

@@ -0,0 +1,38 @@
+#Spritzing
+#Time Surface
+1	 6
+2	13
+3	29
+4	40
+5	47
+6	54
+7	60
+8	65
+9	70
+10	74
+11	78
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+28	100
+29	100
+30	101
+31	101
+32	101
+33	102
+34	103
+35	103
+

book/plots/yeast.table

@@ -0,0 +1,100 @@
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book/sourdough.sty

@@ -1,11 +1,11 @@
 \ProvidesPackage{sourdough}
 \usepackage{blindtext}
 \usepackage{graphicx}
+\usepackage{pgfplots}
 \usepackage{booktabs}
 \usepackage{longtable}
 \usepackage{chemformula}
 \usepackage{chemfig}
-\usepackage{booktabs}
 \usepackage{makecell}
 \usepackage[mode=match, reset-text-family=false]{siunitx}
 \usepackage{fontspec}

book/troubleshooting/crumb-structures.tex

@@ -325,7 +325,7 @@ the surface of the apple a lot quicker. When replicating this with a bread dough
 I~would achieve less oven spring.
 
 \begin{figure}[ht]
-  \includegraphics[width=\textwidth]{apple-experiment-surface-temperatures}
+  \input{plots/fig-temperature-surface.tex}
   \caption[Surface temperature versus steaming technique]{A chart showing how
       the temperature of the apple's surface changes with different
       steaming techniques.}%
@@ -333,7 +333,7 @@ I~would achieve less oven spring.
 \end{figure}
 
 \begin{figure}[ht]
-  \includegraphics[width=\textwidth]{apple-experiment-ambient-temperatures}
+  \input{plots/fig-temperature-ambient.tex}
   \caption[Dutch Oven temperature versus steaming technique]{This figure shows
       how the ambient temperatures inside of the Dutch oven change depending
       on the steaming technique that is used.}%

book/wheat-sourdough/wheat-sourdough.tex

@@ -45,7 +45,7 @@ that tastes much better than any store-bought bread.
 \section{The process}
 
 \begin{flowchart}[!htb]
-\centering
+  \centering
   \input{figures/fig-wheat-sourdough-process.tex}
   \caption{The typical process of making a wheat-based sourdough bread.}%
   \label{fig:wheat-sourdough-process}
@@ -579,7 +579,8 @@ your gluten network transforms into a web-like structure. This is what
 traps the gases during the fermentation process~\cite{how+does+gluten+work}.
 
 \begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{dough-strength-sourdough-yeast}
+  \centering
+  \input{plots/fig-yeast-sourdough-strength.tex}
   \caption[Dough strength over time without kneading]{A schematic
       visualization of automatic gluten development. The doughs are not
       kneaded, just initially mixed.  Note how dough strength deteriorates
@@ -587,8 +588,6 @@ traps the gases during the fermentation process~\cite{how+does+gluten+work}.
       sourdough due to the bacteria's gluten proteolysis.}%
   \label{fig:wheat-yeast-sourdough-degradation}
 \end{figure}
-% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
-% the source of this visualization
 
 The soaking process has to be extended the more whole-wheat flour is used.
 The purpose of the wheat kernel's outer bran is to soak up water as fast