Herr Woland@lemmy.worldM to me_irl@lemmy.world · 1 month agome_irllemmy.worldimagemessage-square54fedilinkarrow-up1333arrow-down131
arrow-up1302arrow-down1imageme_irllemmy.worldHerr Woland@lemmy.worldM to me_irl@lemmy.world · 1 month agomessage-square54fedilink
minus-squaredeegeeselinkfedilinkarrow-up17arrow-down1·1 month agoBread doughs are homogeneous unless they have inclusions. The crust is the exact same stuff, but extra maillard browning reactions. Certainly more tasty compounds, but I have a hard time believing they’re more nutritious.
Bread doughs are homogeneous unless they have inclusions.
The crust is the exact same stuff, but extra maillard browning reactions. Certainly more tasty compounds, but I have a hard time believing they’re more nutritious.