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Use TiKZ plot for sourdough strenghth

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Cedric
2024-12-30 22:31:34 +00:00
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -45,7 +45,7 @@ that tastes much better than any store-bought bread.
\section{The process} \section{The process}
\begin{flowchart}[!htb] \begin{flowchart}[!htb]
\centering \centering
\input{figures/fig-wheat-sourdough-process.tex} \input{figures/fig-wheat-sourdough-process.tex}
\caption{The typical process of making a wheat-based sourdough bread.}% \caption{The typical process of making a wheat-based sourdough bread.}%
\label{fig:wheat-sourdough-process} \label{fig:wheat-sourdough-process}
@@ -579,7 +579,8 @@ your gluten network transforms into a web-like structure. This is what
traps the gases during the fermentation process~\cite{how+does+gluten+work}. traps the gases during the fermentation process~\cite{how+does+gluten+work}.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-strength-sourdough-yeast} \centering
\input{plots/fig-yeast-sourdough-strength.tex}
\caption[Dough strength over time without kneading]{A schematic \caption[Dough strength over time without kneading]{A schematic
visualization of automatic gluten development. The doughs are not visualization of automatic gluten development. The doughs are not
kneaded, just initially mixed. Note how dough strength deteriorates kneaded, just initially mixed. Note how dough strength deteriorates
@@ -587,8 +588,6 @@ traps the gases during the fermentation process~\cite{how+does+gluten+work}.
sourdough due to the bacteria's gluten proteolysis.}% sourdough due to the bacteria's gluten proteolysis.}%
\label{fig:wheat-yeast-sourdough-degradation} \label{fig:wheat-yeast-sourdough-degradation}
\end{figure} \end{figure}
% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
% the source of this visualization
The soaking process has to be extended the more whole-wheat flour is used. The soaking process has to be extended the more whole-wheat flour is used.
The purpose of the wheat kernel's outer bran is to soak up water as fast The purpose of the wheat kernel's outer bran is to soak up water as fast