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Fix misspellings (#378)

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* Fix misspellings

* Revert to US English

* fix a word
This commit is contained in:
Viktor Szépe
2024-08-04 16:43:20 +02:00
committed by GitHub
parent 7c1feb3699
commit 792e1af0ef
8 changed files with 11 additions and 11 deletions
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book/glossary/glossary.tex
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@@ -157,7 +157,7 @@ and pastries.
\item[Coil fold] A special stretch and folding technique. The coil fold is
very gentle on the dough and is thus excellent throughout the bulk fermentation.
By applying the coil fold the dough strength is improved by minimising damage
By applying the coil fold the dough strength is improved by minimizing damage
to the dough structure.
\item[Crumb] The inner texture of the bread, which is characterized by the size,
@@ -285,7 +285,7 @@ depending on the initial reactants and cooking conditions can produce a wide var
of end products with different tastes and aromas. Maillard reactions occur readily
above \SI{150}{\celsius}, although will still occur much more slowly below that
temperature. Optimal reaction rate occurs between \pHvalue{6.0} to \pHvalue{8.0},
although it favours alkaline conditions.
although it favors alkaline conditions.
\item[Maltose] A sugar produced from the enzymatic breakdown of starch by amylases.
It's a primary food source for yeast during fermentation.