What this means is that our starches are increasingly being broken down into simple sugars and caramelizing. Also, the proteins within our gluten matrix are now being busted aside into simpler amino acids, which then recombine with other molecules current in our dough, which then form thousands of other compounds https://typeface-font39146.win-blog.com/7881792/getting-my-bread-make-it-with-you-to-work