From c8810f96f79a8ae1a8edefe962c72d84de55ec63 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Tue, 9 Jan 2024 20:50:36 +0100 Subject: [PATCH] Fix duplicate --- book/glossary/glossary.tex | 4 ---- 1 file changed, 4 deletions(-) diff --git a/book/glossary/glossary.tex b/book/glossary/glossary.tex index 033b644..61055f6 100644 --- a/book/glossary/glossary.tex +++ b/book/glossary/glossary.tex @@ -387,10 +387,6 @@ quality. The scalding technique can also enhance the overall flavor and aroma of the bread, bringing out more pronounced grainy notes and reducing bitterness sometimes found in certain whole grains. -\item[Scalding] A method where boiling water is poured over flour and then cooled -down to room temperature. This process gelatinizes the starches in the flour, -resulting in a dough that retains moisture better and has an improved shelf life. - \item[Scoring] Cutting the surface of the bread dough before it's baked. This allows the dough to expand freely in the oven, preventing it from bursting in unpredictable ways. It also provides a controlled aesthetic to the finished loaf.