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Fix typo (#26)

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Hendrik Kleinwaechter
2022-12-16 14:23:42 +01:00
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commit b6c75641bc
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book/history/sourdough-history.tex
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@@ -100,7 +100,7 @@ and the role of gluten. The disease isn't old, it has first
been described in 250 AD \cite{coeliac+disease}. People been described in 250 AD \cite{coeliac+disease}. People
would note how modern bread has much more gluten compared would note how modern bread has much more gluten compared
to ancient bread. The bread in ancient times probably was way flatter. to ancient bread. The bread in ancient times probably was way flatter.
The grains over time have been bread more and more towards containing a higher The grains over time have been bred more and more towards containing a higher
amount of gluten. Gluten is a protein that gives modern amount of gluten. Gluten is a protein that gives modern
bread its typical soft fluffy crumb structure. The bread its typical soft fluffy crumb structure. The
gluten proteins bind together once activated with water. gluten proteins bind together once activated with water.