From 7db993a176912206e922f0a0da96ad98e1f40ae9 Mon Sep 17 00:00:00 2001 From: Hendrik Kleinwaechter Date: Thu, 23 Jan 2025 18:56:13 +0100 Subject: [PATCH] Improve text for enzymes (#435) * Improve text for enzymes ajes from Discord pointed this out. Improvements by Cookiedust. Thanks! * Add PR feedback * Fix --- use, hopefully --- book/basics/how-sourdough-works.tex | 13 +++++++------ 1 file changed, 7 insertions(+), 6 deletions(-) diff --git a/book/basics/how-sourdough-works.tex b/book/basics/how-sourdough-works.tex index 9692f29e..ca9a741b 100644 --- a/book/basics/how-sourdough-works.tex +++ b/book/basics/how-sourdough-works.tex @@ -75,12 +75,13 @@ \subsection{Amylase} Normally, the microorganisms on the surface of the grain can't consume the freed maltose molecules, which remain hidden inside the germ. But as we grind the flour, a -feeding frenzy takes place. Generally, the warmer the temperature, the faster -this reaction occurs. That's why a long fermentation is key to making great -bread. It takes time for the amylase to break down most of the starch into -simple sugars, which are not only consumed by the yeast but are also essential -to the \emph{Maillard reaction}, responsible for enhanced browning during the -baking process. +feeding frenzy takes place. Generally, the warmer the temperature, the faster +this reaction occurs. However, it takes time for the amylase +to break down most of the starch into simple sugars---which are not only +consumed by the yeast but are also +essential to the \emph{Maillard reaction}---responsible for +enhanced browning during the baking process. +That's why a long fermentation is key to making great bread. If you're a hobby brewer, you'll know that it's important to keep your beer at certain temperatures to allow the different amylases to convert the contained