From b51bb19e433dc0617bb4d7b84e657d7a26bd67d3 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Mon, 17 Apr 2023 10:17:44 +0200 Subject: [PATCH] Fix comma, see comment #73 --- book/baking/baking.tex | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/book/baking/baking.tex b/book/baking/baking.tex index 844037f..b6f4fad 100644 --- a/book/baking/baking.tex +++ b/book/baking/baking.tex @@ -71,7 +71,7 @@ full acidity? What if you were to just completely get rid of the acetic acid? How would the taste change? As the temperature increases -the crust thickens. The Maillard reaction kicks, in further deforming +the crust thickens. The Maillard reaction kicks in, further deforming proteins and starches. The outside of your dough starts to become browner and crisper. This process begins at around 140°C (284°F)