Yeast Culture in Baking: Difference between revisions
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<sup>15</sup>[http://maxwellsci.com/print/ajfst/v5-84-89.pdf Toyosaki, Toshiyuki, and Yasuhide Sakane. "Effects of Salt on Wheat Flour Dough Fermentation." Advance Journal of Food Science and Technology 5.2 (2013): 84-89. Web.] | <sup>15</sup>[http://maxwellsci.com/print/ajfst/v5-84-89.pdf Toyosaki, Toshiyuki, and Yasuhide Sakane. "Effects of Salt on Wheat Flour Dough Fermentation." Advance Journal of Food Science and Technology 5.2 (2013): 84-89. Web.] | ||
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Revision as of 05:19, 24 March 2015
This is the leader section -- here you can write a short description of your topic and why it is interesting. The goal is for this to quickly cover the main ideas of your topic and get the reader interested in reading the rest!
Section 1
At right is a sample image insertion. It works for any image uploaded anywhere to MicrobeWiki. The insertion code consists of:
Double brackets: [[
Filename: Ebola virus 1.jpeg
Thumbnail status: |thumb|
Pixel size: |300px|
Placement on page: |right|
Legend/credit: Electron micrograph of the Ebola Zaire virus. This was the first photo ever taken of the virus, on 10/13/1976. By Dr. F.A. Murphy, now at U.C. Davis, then at the CDC.
Closed double brackets: ]]
Other examples:
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Subscript: H2O
Superscript: Fe3+
Overall paper length should be 3,000 words, with at least 3 figures with data.
Section 2
Include some current research in each topic, with at least one figure showing data.
Section 3
Include some current research in each topic, with at least one figure showing data.
Further Reading
[Sample link] Ebola Hemorrhagic Fever—Centers for Disease Control and Prevention, Special Pathogens Branch
References
References
2Amendola, Joseph, and Nicole Rees. Understanding Baking: The Art and Science of Baking. Hoboken, NJ: J. Wiley, 2003. Print.
4Bamforth, Charles W. Food, Fermentation, and Micro-organisms. Oxford: Blackwell Science, 2005. Print.
6Gobbetti, Marco, and Michael Gänzle. Handbook on Sourdough Biotechnology. New York: Springer, 2013. Print.
7Hosier Greenway, Teresa L. Discovering Sourdough. N.p.: Self-Publised, n.d. Print.
8Martin, Peter. "The Secret to Baking a Good Loaf." Materials Today 10.12 (2007): 65. Web.
12Rose, R. H., and JS Harrison. The Yeasts: Yeast Technology. London: Academic, 1993. Print.
14Thurmond, David L. A Handbook of Food Processing in Classical Rome: For Her Bounty No Winter. Leiden: Brill, 2006. Print.
Edited by Owen Z. Foster, a student of Nora Sullivan in BIOL168L (Microbiology) in The Keck Science Department of the Claremont Colleges Spring 2015.