Bringing food chemistry to life

Final lab session of our Food Chemistry class this year. An experience of the effects of pH on browning reactions. We make a variant of traditional soft pretzels, using a rather leaner formula than often used [for us no milk or eggs]. The loss of lactose from the milk and glucose from the egg might [...]

Been trying a new bread style this week, as well as using a non-traditional grain in a familiar type of bread. The non-traditional grain was a pita bread made with 50% stone ground barley and 50% stone ground hard white wheat. These were astoundingly successful and the barley adds a unique and attractive character to [...]

>>>>><<<<< Martin Lersch has a post (Dangerous names)  inspired by an article entitled  “If It’s Difficult to Pronounce, It Must Be Risky” by Hyunjin Song and Norbert Schwarz of the University of Michigan and published in Psychological Science <<<<<>>>>> So… you think there’s nothin’ obviously dangerous sounding in the ciabatta pictured below ? – think [...]