This suggests that our starches are being damaged down into simple sugars and caramelizing. Also, the proteins in our gluten matrix are being busted apart into simpler amino acids, which then recombine with other molecules current inside our dough, which then form thousands of other compounds that we phone delectable. https://kenwoodchefxlkitchenmachi70470.ageeksblog.com/27483629/online-bread-making-class-an-overview