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Fix misspellings (#378)

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* Fix misspellings

* Revert to US English

* fix a word
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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/tables/table-baking-process-stages.tex
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@@ -7,7 +7,7 @@
100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\
118 / 244 & Acetic acid evaporation & The vinegary tasting acid starts to evaporate, sourness decreases.\\
122 / 252 & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\
140 / 284 & Maillard reaction & The maillard reaction starts to deform starches and proteins.
140 / 284 & Maillard reaction & The Maillard reaction starts to deform starches and proteins.
The dough starts browning.\\
170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule
\end{tabular}