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Correct spelling mistakes in glossary

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book/book.tex
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@@ -54,7 +54,6 @@
\input{troubleshooting/misc} \input{troubleshooting/misc}
\backmatter \backmatter
\chapter{Glossary}
\input{glossary/glossary} \input{glossary/glossary}
\printbibliography \printbibliography
{% {%

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book/glossary/glossary.tex
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@@ -1,3 +1,6 @@
\chapter{Glossary}%
\label{ch:Glossary}
\begin{quoting} \begin{quoting}
This glossary provides definitions and explanations for terms frequently This glossary provides definitions and explanations for terms frequently
used in bread making. Understanding these terms is essential for both used in bread making. Understanding these terms is essential for both
@@ -13,7 +16,7 @@ its characteristic tangy flavor and helps to preserve the bread by lowering its
The flavor of acetic acid has a more vinegary profile. The flavor of acetic acid has a more vinegary profile.
\item[All purpose flour] A general flour that’s balanced to make breads and also \item[All purpose flour] A general flour that’s balanced to make breads and also
cakes. In germany this is type 550. cakes. In Germany this is type~550.
\item[Alpha-amylase] A type of amylase that breaks down starch molecules into \item[Alpha-amylase] A type of amylase that breaks down starch molecules into
shorter fragments, producing maltose and some glucose. shorter fragments, producing maltose and some glucose.
@@ -30,8 +33,8 @@ bread-making. By analyzing the alveogram, professionals can make informed decisi
about the suitability of a flour for certain baking applications, as well as about the suitability of a flour for certain baking applications, as well as
potential blending needs with other flours. potential blending needs with other flours.
\item[Alveoli (sg Alveolus)] The little pockets that form the crumb, formed by \item[Alveoli] (singular Alveolus) The little pockets that form the crumb,
the gluten matrix trapping carbon dioxide. formed by the gluten matrix trapping carbon dioxide.
\item[Amylase] An enzyme that breaks down starches into simpler sugars, facilitating \item[Amylase] An enzyme that breaks down starches into simpler sugars, facilitating
the fermentation process in beer and bread making. When making beer the temperature the fermentation process in beer and bread making. When making beer the temperature
@@ -46,7 +49,7 @@ better properties. The browning of the loaf becomes better and the crumb fluffie
An autolyse is recommended when using a high percentage of starter to inoculate the An autolyse is recommended when using a high percentage of starter to inoculate the
dough (> \SI{20}{\percent}). An alternative easier approach can be the fermentolyse. dough (> \SI{20}{\percent}). An alternative easier approach can be the fermentolyse.
\item[Bacteria] Single-celled microorganisms that exist in diverse forms and \item[Bacteria] Unicellular microorganisms that exist in diverse forms and
habitats. They play crucial roles in various natural processes, especially in food habitats. They play crucial roles in various natural processes, especially in food
preparation like sourdough fermentation. Lactic and acetic acid bacteria, in particular, preparation like sourdough fermentation. Lactic and acetic acid bacteria, in particular,
are pivotal in the sourdough process, contributing to its distinct taste and texture. are pivotal in the sourdough process, contributing to its distinct taste and texture.
@@ -164,8 +167,9 @@ typically to shape into individual loaves or portions.
\item[Dough Hydration] Expressed as a percentage, it's the amount of water in a \item[Dough Hydration] Expressed as a percentage, it's the amount of water in a
dough relative to the amount of flour. A higher hydration dough will be wetter and dough relative to the amount of flour. A higher hydration dough will be wetter and
stickier, while a lower hydration dough will be firmer. For example, a dough with 500g stickier, while a lower hydration dough will be firmer. For example, a dough
of flour and \SI{375}{\gram} of water has a hydration of \SI{75}{\percent} with \SI{500}{\gram} of flour and \SI{375}{\gram} of water has a hydration of
\SI{75}{\percent}
\item[Dough Strength] Refers to the dough's resilience, elasticity, and structure. \item[Dough Strength] Refers to the dough's resilience, elasticity, and structure.
A strong dough can be stretched without tearing and holds its shape well. This is A strong dough can be stretched without tearing and holds its shape well. This is
@@ -275,7 +279,7 @@ Specifically:
\end{itemize} \end{itemize}
The P/L ratio provides insights into the balance between the dough's elasticity and The P/L ratio provides insights into the balance between the dough's elasticity and
extensibility: extensibility:
%
\begin{itemize} \begin{itemize}
\item[Low P/L Value] Indicates a dough that is more extensible than \item[Low P/L Value] Indicates a dough that is more extensible than
resistant. This means the dough can be stretched easily, making it suitable for resistant. This means the dough can be stretched easily, making it suitable for