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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Bread proofing oven problem
"Kenneth" > wrote in message ... > On Tue, 10 Jan 2006 15:24:09 GMT, "Vox Humana" > > wrote: > > >> Howdy, > >> > >> The maximum growth rate of the lactobacilli is at about 90F > >> and for the yeasts is at about 82F, so you may have > >> something off in your last sentence above. > >> > >> All the best, > > > >That is probably true but the growth rate may be not be directly > >proportional to the rate of temperature change. Therefore, at a reduced > >temperature, the bacteria may metabolize faster than yeast at lower > >temperatures. That is the conventional wisdom. > > > > Hello again, > > Based upon my reading of some of the good science, I would > say that the "conventional wisdom" is incorrect on this one. > > All the best, You have some links for that good science? |
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