From eba366253ce86b28dbed19502e22b5c18271f95a Mon Sep 17 00:00:00 2001 From: Cedric Date: Mon, 30 Dec 2024 22:31:34 +0000 Subject: [PATCH] Use TikZ plot for sourdough strength --- book/wheat-sourdough/wheat-sourdough.tex | 7 +++---- 1 file changed, 3 insertions(+), 4 deletions(-) diff --git a/book/wheat-sourdough/wheat-sourdough.tex b/book/wheat-sourdough/wheat-sourdough.tex index 4722343..ebe560c 100644 --- a/book/wheat-sourdough/wheat-sourdough.tex +++ b/book/wheat-sourdough/wheat-sourdough.tex @@ -45,7 +45,7 @@ that tastes much better than any store-bought bread. \section{The process} \begin{flowchart}[!htb] -\centering + \centering \input{figures/fig-wheat-sourdough-process.tex} \caption{The typical process of making a wheat-based sourdough bread.}% \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}. \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