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Use TiKZ plot for sourdough strenghth

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Cedric
2024-12-30 22:31:34 +00:00
parent 8ddcff840c
commit aa2088d566
1 changed files with 3 additions and 4 deletions
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book/wheat-sourdough/wheat-sourdough.tex
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@@ -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}.
\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
visualization of automatic gluten development. The doughs are not
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.}%
\label{fig:wheat-yeast-sourdough-degradation}
\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 purpose of the wheat kernel's outer bran is to soak up water as fast