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Professor of Food Engineering, University of California, Davis. Coauthor of Introduction to Food Engineering.AllBritannica Editors
Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree....HistorywaterproteingasglutencharacteristicscakespiebiscuitsbreadLeavening agentsLeaveningyeastbatterdeteriorationsugarssugarmilkcarbohydratesquiescentenzymesstarchosmotic pressureBaking sodacarbon dioxidecompoundsBaking powderdouble-actinginertairfoodeggvaporizationvolatileboiling pointpuff pastry
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