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Fix some more spelling mistakes

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2025-02-02 20:55:24 +00:00
committed by cedounet
parent 3563f7a74a
commit 8fa4869f23
5 changed files with 24 additions and 26 deletions
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book/tables/table-baking-process-stages.tex
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@@ -9,5 +9,5 @@
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.
The dough starts browning.\\
170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule
170 / 338 & Caramelization & Remaining sugars begin to caramelize giving your bread a distinct flavor.\\ \bottomrule
\end{tabular}