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edward
Posted - 2004/12/7 ¤U¤È 11:13:30
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simon
Posted - 2004/12/8 ¤W¤È 10:52:01
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Edward,
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¤G¡BGluten¬O³Áªº¤@ºØ¦¨¤À¡A¯à§âª«½èÂH¦b¤@°_¡A©Ò¥H¦³¡u¾®»E¡vªº¶H¼x·N¸q¡A¦]¦¹±Ð·|»{¬°¡Agluten¬O¸tÅ骺¥²»Ý«~¡C¦Ü©ó³Áªº¨ä¥L¦¨¤À¡A¬O¥i¥H§ïÅܪº¡A¦]¬°¤£ÄÝ¥²»Ý«~¡C
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simon
Posted - 2004/12/8 ¤W¤È 11:07:33
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Edward,
Ãö©óglucose¡A§AÁÙ¬O¥¼®»¨ì§Úªº¥Î¤ß¡A¥i¯à¬O§Úªí¹F¯à¤O¤£¨¬¡C
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edward
Posted - 2004/12/8 ¤U¤È 09:24:27
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¦b°Q½×¸t¨Æ½è®Æ°ÝÃD®É¡AY°¾Â÷±Ð·|ªº¶Ç²Î¦Ó°Q½×¡A¬O¤£¥i¯à¦³¥ô¦ó¡uªÖ©w¡vªºµª®×ªº¡C¬Æ¦Ü¡G¬°¦ó¸t¸gn¦³¤C¤Q¤T¨÷¦Ó¤£¦p°ò·þ±Ðªº¤»¤Q¤»¨÷¡HC¿q¬°¦ó¦P®É¬O¤H¤S¬O¤Ñ¥D¡H¤Ñ¥D¬°¦ó¬O¤T¦ì¤@Åé¡H§Y¨Ï¬O³o¨Ç¦Ü¬°®Ú¥»ªº°ÝÃD¡A§A¤]¤£¥i±o¨ì¡uªÖ©w¡vªºµª®×¡C³o¨Ç«H¥õ½T¤Á¤º®eªºªÖ©w©Ê¤ÎÃhºÃ©Ê¡AÀ³¸Ó¬O³s³eªº¢w¢w¤Þ¾É§A¬Û«H¸t¸gªº«H¼w¡A»P¨Ï§A¬Û«H¸tÅé¸t¨Æªº«H¼w¡A¬O¤@Pªº¡C
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¤p§Ì¥H¬°»Õ¤U·Qªkªº¤è¦V¤jÅé¬O¤u½Tªº¡A¥i¬O¤´§Æ±æ¸É¥R¤@ÂI¡G¤£¦P©Ê§Oªº°¨©MÆj¥i¥æ°t¦Ó²£¥Í¡uÅ[¡v¡A¦ýÅ[¥»¨¬O¤£¨|ªº¡C¾Ú¤p§Ì©Òª¾¡G¦PºØªº©w¸q¡A¬O¦b©ó¨ä¦¨û¥i¥æ°t¦Ó¥Í¥X¨ã¥Í¨|¤Oªº¤U¤@¥N¡C
ªp¥B¡A§A±N¦³¨¤°¨»PµL¨¤°¨¤§¶¡ªº«á¥N¡A©w¸q¬°¡u¥¿±`°¨¡v¡A·|§_¬°°ÝÃD®I¤U¤F¬J©wªºµª®×¡H
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¤p§Ì¦b¦¹§Æ±æ«ü¥Xªº¬O¡G«ö²{®É¬ì§Þ¡A¦ü¥GÁÙ¥¼µo®i¨ì¤@ºØ¥i¥HÅý¤@ºØ¥Íª«¡uÅÜÃþ¡vªº°ò¦]¤uµ{¡C²{®É°ò¦]¤uµ{©Ò¯à°µ¨ìªº¡A¤j·§¥u¬O¤@ӥͪ«¤ºÓ§O³J¥Õ½èªºµ²ºc§ïÅÜ¡C¤p§Ì©Ò»¡ªº¡u¬Û·í¥÷¶qªº°ò¦]§ïÅÜ¡v¡A©Ò¤ÞPªº¡u¦³¨¤°¨¡v¡]µ²ºc¤Wªº«¤jÂàÅÜ¡^©M¡u·|¨«¸ôªº³Á¡v¡]¥Ñ´Óª«Âର°Êª«¡^¡A¬O¬°»¡©ú³oºØ¡u¬Û·íµ{«×¡v¡AÄÝ©ó¤W´Á¤½±Ð³øªÀ½×ªº°Q½×½d³ò¤§¥~¡C¡u¦³¨¤°¨¡vY¦³¤@¤Ñ¹ê²{¡A¤´»Ý¸g¹L¬ì¾ÇªºÀ˵ý¡A¤è¥i¨M©w¬O¡uÅܺءv©Î¡u¦PºØ¦Ó²§§Î¡v¡C
¡u¥Ñ¤Hªº°ò¦]¦Ó¨Ó¡B¾Ö¦³¤@¤d°¦¤â¡B¤»ÓÀY¤Î¤K°¦¸}ªº¥Íª«¬O§_¤H¡H¡v¡C³oÓ°²·Q°ÝÃD»P¡u¥~¬P¤H¬O§_»P¦a²y¤H¦PÃþ¡v¤@¼Ë¡A¦bÅÞ¿è¤W¥i¯à¡A¦ý¹ê»Ú¸Ñµª°ÝÃDªº¤èªk¡A¥i¯à¤´¨«¤£¥X¥H¤Uªº´XÓ¤èªk¡C
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simon
Posted - 2004/12/8 ¤U¤È 11:01:47
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Edward,
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simon
Posted - 2004/12/8 ¤U¤È 11:08:21
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Edward¡A
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edward
Posted - 2004/12/9 ¤W¤È 12:22:40
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¤p§Ì¹ïª«ºØ¤ÀÃþ°ÝÃDªº°O¾Ð¡A¤jP´N×¾¯d¤U¤Wzªº¤@¨âÂI¤F¡C·íµM¡A³o¤£¬Oexhaustiveªºlisting¡C§Y¨Ï¬O¨ºÓ¥æ°t©M¥Í¨|ªº©w¸q¡AY¥Î©óÄY®æªº©w¸q¡A¨ä¹ê³£¬O¦b¡utheoretical¡vªº¼h±¦Ó¨o¡C¦]¬°¦b¹ê»Ú¤W¡A¤@Óª«ºØªº¦¨û¤£¥i¯à»P©Ò¦³¨ä¥L¥i¥æ°tªº¦¨û¶i¦æ¥æ°t©M¥Í¨|¡C
³o´N¦³¦p¡u¤ô¡vªº©w¸q¡Ð¡Ð¡uH2O¡v¥i¯à¬O³Ì·Ç½Tªº¡A¦ý§Ú̪º¤é±`¥Í¬¡¡A¨Ã¤£¡u¾a¡v³oÓ©w¸q¨Ó¥Í¬¡¡A¥ç¤£·|±N¤ô¡u¹q¸Ñ¡v¨Óµý©ú¨ä¤Æ¾Ç¨¥÷¡C
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Observed instances of speciation
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simon
Posted - 2004/12/9 ¤U¤È 12:18:55
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Edward,
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¥H³oºØ¡u²z¾Ú¡v¡AY¦³®É¶¡¡A§Ú¥i¥H¦C¥X§ó¦h§ó¦hªF¦è¡A»¡©ú¥¦Ì¤]¬O¸tÅ骺¥²»Ý¦¨¥÷¡AY¯Ê¤Ö¤F«K·|¥O¸tÅéµL®Ä¡C
Edward, §AÁÙn§ÚÁ|¦h¤ÖÓ¨Ò¤l¡A¤~©ú¥Õ¡u§âgluten¦C§@¥²»Ý«~¡vªº°ÝÃD©Ò¦b©O¡H
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edward
Posted - 2004/12/9 ¤U¤È 03:48:42
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¤p§Ì¤§©Ò¥H½Ð»Õ¤U»¡¥X¡u¤ô¡vªº§@¥Î¡]½Ðª`·N¡G¤£¬O¡u¶H¼x·N¸q¡v¡^¡A¬O§Æ±æ»Õ¤U¯à°÷¼á²M¡u¤ô¡v¬O«üÄѯ»¡]¤Î³Á¡^·í¤¤ªº¤ô¤À¡B§í©Î¬O¯MµH¹Lµ{¤¤ªº¤ô¡C¤p§Ì®Ú¾ÚEncyclopaedia Britannica¹ï³oÓ¹Lµ{¥H¤Uªº¸Ñ»¡¡A¶É¦V©ó»{¬°¤ô¦b¯MµH¹Lµ{¤¤ªº«n©Ê¡C¦ý¬O§_sine qua non¡A«h¦³«Ý¶i¤@¨B¬ã¨s¡C
Ingredients > Liquids
Water is the liquid most commonly added to doughs. Milk is usually added to commercial preparations in dried form, and any moisture added in the form of eggs and butter is usually minimal. Water is not merely a diluent or inert constituent; it affects every aspect of the finished product, and careful adjustment of the amount of liquid is essential to make the dough or batter adaptable to the processing method. If dough is too wet it will stick to equipment and have poor response to shaping and transfer operations; if too dry, it will not shape or leaven properly.
Water hydrates gluten, permitting it to aggregate in the form of a spongy cellular network, the structural basis of most bakery products. It provides a medium in which yeast can metabolize sugars to form carbon dioxide and flavouring components and allows diffusion of nutrients and metabolites throughout the mass. Water is an indispensable component of the baking-powder reaction, and it allows starch to gelatinize during baking and prevents interior browning of bakery products.
Water impurities affect dough properties. Water preferred for baking is usually of medium hardness (50 to 100 parts per million) with a neutral pH (degree of acidity), or slightly acid (low pH). Water that is too soft can result in sticky doughs, while very hard water may retard dough expansion by toughening the gluten (calcium ions, particularly, promote cross-linking of gluten protein molecules). Water sufficiently alkaline to raise the dough pH may have a deleterious effect on fermentation and on flour enzymes. Although strongly flavoured contaminants may affect the acceptability of the finished product, chlorides and fluorides at concentrations usually found in water supplies have little influence on bread doughs.
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Mitrophanes
Posted - 2004/12/9 ¤U¤È 10:20:01
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¤@´Ê¤p麦¡A§Y¨Ï经过°ò¦]§ï变¡A¥un¥¦ªº¥~观²Å¦X¤@¯ë¤p麦ªº§Î状¡A¥¦¿i¨îªº¯»¡A¥H¤Î¥Ñ¦¹¯N¥Xªº±¥]¦b¯S质¡A¨ý¹Dµ¥¤è±ÉO¡§±`±¡¡¨¤Uªº±¥]没¦³¤Ó¤jªº¤À别¡A¨º´N应该¬OÉo¨Æ¦³®Äªº§÷®Æ¤F¡C¬Q¤é©M§Úªº¯«师讨论¦¹问题¡A¥L¤]¬O这样¬Ýªº¡C
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simon
Posted - 2004/12/9 ¤U¤È 10:24:44
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Edward,
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Mitrophanes
Posted - 2004/12/9 ¤U¤È 10:29:49
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simon
Posted - 2004/12/9 ¤U¤È 10:31:20
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edward
Posted - 2004/12/9 ¤U¤È 10:39:31
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simon
Posted - 2004/12/9 ¤U¤È 10:43:08
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metrophanes,
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Mitrophanes
Posted - 2004/12/9 ¤U¤È 10:43:40
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edward
Posted - 2004/12/9 ¤U¤È 10:50:19
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simon
Posted - 2004/12/9 ¤U¤È 11:07:41
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¤T¡B¹Á¸Õ¥Î¡u±`²z¡v¨Ó»¡©ú³Á©Îgluten¬O¥²»Ý«~¡A¬O¤£·|¦¨¥\ªº¡C¤@¦ý¥Î±`²z¡A¦h¨Æªº¤H¡]¦p§Ú¡^´N·|°l°Ý¡A¬°¬Æ»ò¤ô¤£¬O¥²»Ý«~¡B¤õ¤£¬O¥²»Ý¹Lµ{¡B³Áªº¥X²£¦a¬°¬Æ»ò¤£³W©w¬O¥H¦â¦C.........¦]¬°¥Î¡u±`²z¡v¡A³o¨Ç±ø¥ó³£»¡±o³qªº¡C
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edward
Posted - 2004/12/9 ¤U¤È 11:19:20
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Posted - 2004/12/10 ¤W¤È 09:13:39
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Posted - 2004/12/10 ¤W¤È 09:26:45
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è°¥J
Posted - 2004/12/10 ¤W¤È 09:43:32
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¦èº¡¥S:
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simon
Posted - 2004/12/10 ¤W¤È 11:15:45
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è°¥J
Posted - 2004/12/10 ¤U¤È 02:39:30
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n¦,´N¦°÷¤G¤d¦~¥X¥Í,ª½±µ±¹ï±°ÝC¿q©Î©v®{´N§ó¦n¤F,«¢«¢«¢.
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