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Improve the look of tables (#99)

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In order tho make the tables look better in document:
    1) Remove the vertical separation
    2) Add different width for top/mid/bottom rules
    3) Center them in the page

Co-authored-by: Cédric Andrieu <cedric@cirrus.com>
This commit is contained in:
cedounet
2023-05-25 12:36:30 +01:00
committed by GitHub
parent ca92125df8
commit 77d3a9c75b
23 changed files with 226 additions and 159 deletions
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22
book/flour-types/flour-types.tex
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@@ -13,9 +13,11 @@ Depending on which layers are still present, names are used to describe the
type of flour.
\begin{figure}[!htb]
\includegraphics{tables/table-flour-types.pdf}
\label{tab:flour-types-comparison}
\caption{A comparison of how different types of wheat flour are labelled in different countries}
\begin{center}
\includegraphics{tables/table-flour-types.pdf}
\label{tab:flour-types-comparison}
\caption{A comparison of how different types of wheat flour are labelled in different countries}
\end{center}
\end{figure}
In Germany, the ash content is used to describe the flours. The lab will burn
@@ -48,8 +50,10 @@ want the final bread to be too sour. You do not have to worry about the gluten
degradation, removing a huge headache from the equation.
\begin{figure}[!htb]
\includegraphics{tables/table-grains-bread-making-process.pdf}
\caption{An overview of different grain types and the steps involved in the respective bread making process}
\begin{center}
\includegraphics{tables/table-grains-bread-making-process.pdf}
\caption{An overview of different grain types and the steps involved in the respective bread making process}
\end{center}
\end{figure}
As gluten has a special role, the rest of this chapter is dedicated to having a
@@ -99,9 +103,11 @@ The long fermentation period also means that your microbes will enrich
your dough with more flavor.
\begin{figure}[!htb]
\includegraphics{tables/table-overview-w-values.pdf}
\caption{An overview of different levels of W values and the respective hydrations and fermentation times}
\label{tab:w-value}
\begin{center}
\includegraphics{tables/table-overview-w-values.pdf}
\caption{An overview of different levels of W values and the respective hydrations and fermentation times}
\label{tab:w-value}
\end{center}
\end{figure}
Generally, when aiming to