Secalin: Revision history


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1 May 2024

20 November 2023

30 April 2023

  • curprev 04:4304:43, 30 April 2023Nellapower talk contribsm 1,424 bytes −291 Removed "In bread making with rye flour, this protein requires exposure to an acid such as lactic acid to make the bread rise. This is usually achieved with a sourdough ferment.." Reason: This is wrong information, lactic acid is required to control amylase activity that would otherwise interfere not with the bread rise, but with the later crumb formation in the oven. The use of acidification is not related to protein in rye at all. undo

17 April 2023

16 March 2023

14 October 2018

28 June 2018

12 January 2018

23 July 2016

21 July 2016

9 August 2015

26 July 2015

10 September 2014

19 June 2014

15 March 2013

8 January 2012

4 January 2012

10 June 2011

17 December 2009

13 September 2009

11 November 2008

2 September 2008

29 July 2007

12 June 2007

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16 July 2006