Baking Substitution Science
Baking Substitution SciencePresented byHome Baking AssociationCabot CreamerySpeakerSharon DavisFamily & Consumer SciencesEducationHome Baking Associationcarrot enriched reduced sodium egg free whole wheat agave nectar gluten-free
Baking Substitution Science Goals1. Affordable, home prepared2. Ingredient functions3. Nutrient-dense substitutionsand additions forliquids, fats, sugars, sweeteners, flours,reducing sodium, allergies/intolerances4. Methods, temperaturesimportant to success5. Baking Resources, QuestionsShare! #bakingfun
Why People Bake 72% Treat friends, family with love; handcrafted by me for you60% So I can control ingredients in my food (83% in UK)42-48% Desire to keep traditions, it’s my lifestyle43% Saving money, resources important33% would bake more ”if I knew how”Reasons for home baking, August 2011Source: Mintel, 2011, Home Baking Association surveyBase: 1,920 internet users aged 18 who bake or are primary household shoppers3
Benefits Bonanza Active, DIY food lifestyleLiteracy, science, math, techArt, history, culturesBuild relationships, mealtimes nutrients, variety Fruits, veggies, nuts Calcium, potassium, protein Whole grains, antioxidantsPortion controlControl sodium, fats, sweetsFood allergies; Celiac sprueConserve food , packaging
Liquids in BakingLiquids function to1.Moisten/hydrate flours, meal,proteins, starches, whole grains2. Dissolve sugars3. Hydrate leavening4. Help blend ingredients5. Turn to steam, expand air cells6. Set (gelatinize) product7. Provide flavor, texture, richness8. Add nutrients9. Humectant (holds moisture)10. Aid browningPumpkin Raisin BreadLoveyourraisins.com
Fruits, Veggies as Liquid SubstituteMost fruits, veggies are 80-92% water1 cup shredded apple, carrot, mandarin oranges,zucchini; cooked pumpkin, sweet potato, squash;beets; mashed or pureed bananas, strawberries contain ¾ to 7/8 cup water1 c. water 1 c. shredded carrots ¼ c. waterWhole grain baking2 c. whole grain flour, add ¼ c - ½ c any aboveIf the fruit/veggie is acidic: 1 Tablespoon baking powder to1 ½ - 2 tsps baking powder ½ tsp baking sodaMore great recipes: House-Autry Sweet Potato Cornbread "Jiffy" Mix Bread Recipes Shawnee Milling Company RecipesStrawberry Muffin TopsClabbergirl.comA Bakers Dozen Labs,HomeBaking.org
Dairy IngredientsMilk 90% waterMilk’s baking functions Boosts protein, vitamins, minerals Lactose sweetens, browning Delays staling Yeast breads: Scald fluid milk OR use high heatdry milk (kingarthurflour.com)Use 2 oz. water per ¼ oz. yeastSubstitutions:Whole milk 4% fat 1 c. skim 2 T. butter*Sour milk/buttermilk:1 T. lemon juice or vinegar plus milk to equal 1 c.Cheddar, Tomato, Spinach SconesCabot 2% Plain Greek-Style YogurtCabot Sharp Light Cheddarcabotcheese.coop/greekStir, let stand 5 - 10 minutes.*May use non-dairy milks: may brown more due to sugars
New Kid on the BlockCabot Greek-Style Yogurt90-100% higher in protein than regular yogurt33% less lactose and sodium76.5% (10%) to 82% (2%) moisture saturated fat, while protein, Ca, potassium Top waffles, layer parfaits, mix smoothies & pudding Thin slightly with milk to sub for buttermilk1/3 c milk 2/3 c Greek-style yogurt Sub 1:1 for sour cream and crème fraiche2% Cabot Greek-style 40g less fat/23g sat; 17g more proteinMore at cabotcheese.coop/greek
Baking Functions of Fats Add flavor Tenderize, tender crumb Flakiness in biscuits, pastry, croissant Crispness in cookies, crackers, pie crust Delay staling Large amounts interfere with formation of glutenMore @: www.landolakes.com, www.cabotcheese.coophttp://webexhibits.org/butter
When Less is More Quick breads: reduce fat ¼ - ⅓;Sub grated/mashed fruits/veggiesChocolate Chip Cookiescabotcheese.coop/greek1 T. (15g) canned pumpkin 35% DV Vit A/serving Sub up to 6 T. flaxmeal--While creaming sugarand butter, add 3 T. flaxmeal for each 1 T.oil/butter/shortening3 T. provides 3600mg Omega-3; 6g fiber; 5g protein Sub Greek-style yogurt for ¼ to ⅓ oil,shortening, margarine, butter or cream cheesein frostings, cookies, cakes, scones, pie crust(See right) Sub Cabot Light Cheddar Cheeses for half thefat in yeast breads, use 10-15% of the flourweight, water 5%1 c. butter ½ c. unsalted butter¼ c. Cabot Plain Greek-Style YogurtLess: 52g sat. fat, 727 KcalMore: 5g protein,75 mg @ Ca & potassium
Protein for FatEasy Flaky CabotGreek-Style Yogurt Pie Crustcabotcheese.coop/greek½ c. Greek-style yogurtsubs water & 25% of butter80 mg potassium30 mg calcium5g protein17g total fat/10.5g sat Acidity modifies gluten2-crust pie: 2 1/4 c. unbleached all-purpose flour, 1/4 tsp salt12 T. (6 oz) cold, salted butter, 1/2 c. Cabot 2% Plain Greek-Style YogurtAdditional SubstitutionsScones, biscuits, shortcakes1 c. heavy cream ½ c. cream, ½ c. 2% plain Greek-style yogurtCheese cake, tiramisu:8 oz. cream cheese or mascarpone ½ c. 2% plain Greek-style yogurt 4 oz. creamcheese/mascarpone
Have Your CakeChocolate Frosting--2T/28gRecipe below Canned/Buttercream90 kcal20g sugar0 fat , 0 Na1g protein130 kcal18g sugar5g/2g sat35-95mg NaCake:2/3 c. oil1 c. Cabot 2% Plain Greek-Style Yogurt3 eggsChocolate Frosting:1/2 c. Cabot 2% Plain Greek-Style Yogurt1/2 c. unsweetened (nonalkalized) baking cocoa1 tsp. vanilla extract1/4 tsp. cinnamon3 1/2 – 4 c. confectioner’s sugarChocolate Layer Cake with Chocolate Frostingcabotcheese.coop/greek
Bake with Natural Sugars, SweetenersSucrose derived from photosynthesis—plant-stored carbohydrates in nectar,plant parts, fructose, and lactose in milk.Baking Functions: Cream with fat to aerate batter/dough Add or vary flavor Helps brown crust Helps maintain freshness, hold moisture Food for yeastToo much sugar delays yeast action and softens glutenEx: Sweet roll dough may need more yeast due to high amounts ofsugar slowing fermentationMuch more at sugar.orgBaking Glossary, HomeBaking.org
Sweet!Three basic classificationscaloricartificialsugar alcohols/polyolsHome baking natural sugars and sweeteners Agave nectar Corn syrup (not HFCS)Honey MolassesMarshmallow crème SorghumSucrose (granulated, brown, confectioners’)Sugar and Stevia blend (CH or Domino Sugar Light ) ResourcesTypes of Sugar, Sugar IQ. Sugar.orgTest kitchens: chsugar.com, dominosugar.comkarosyrup.com, solofoods.comA Bakers Dozen. Lab 7 Sweet!HomeBaking.org
Sweetness and LifeFirst 2000 years of sugar and now Consumer palates accustomed to artificial sweeteners,1200 X sweeter than natural sugar Fresh-baked can not as sweet less total sugars Apply portion sense20 years ago muffins 1.5 oz (210 kcal)Today, muffins may 4 oz (500 kcal)Obesity Education Initiative Information Decrease amount usedDrizzle instead of fully frostedSift powdered sugarCitrus/nectar/corn syrup or sugar glazesCALORIESAgave SyrupHoneyCane SugarCalories per Tablespoon606445Calories for Equal Sweetness404845Low Fat Spice CakeKaroSyrup.com
Sugar and Sweetener SubstitutionsStandard recipes granulated sugar cane and sugar beets Agave nectar (150% sweeter than sugar)2/3 cup agave nectar 1 c. sugarReduce liquids ¼ to 1/3 c per 2/3 c agave nectar Honey (125% sweeter than sugar)1 cup honey 1 ¼ c. sugar OR2 c. powdered sugar ¼ c. liquidReduce liquid ¼ cup per cup of honey usedUse ½ tsp. baking soda for each cup honey used Molasses, sorghum2 T. 1 c. granulated sugar 1 c. packed brown sugar Corn syrup, dark or light; (fructose & sucrose)Contains no HFCS; use specific recipes Sugar & Stevia light blendUse half (50%) of sugar amount; package directsLearn more from test kitchen professionals:chsugar.com, dominosugar.com, karosyrup.comKingarthurflour.comStevia plant
Great Fruit Dip Options Both serve 10, 2 T. dip per serving Both 1.5 tsp sugar/dip servingDip 1: Creamy Fresh Fruit Dip1 , (8 oz) pkg. reduced fat Neufchatelcream cheese OR½ c. Greek yogurt 4 oz. reduced fatcream cheese1/2 (7 oz) jar Solo marshmallow crème1 T. fresh lime, lemon or orange juice1 tsp. zest of same citrus fruit1.7 tsp sugar per dip serving Lactose, 8g (2 tsp sugar)Cream cheese (4 oz), 4gGreek yogurt (4 oz), 4g Sucrose, 60g (15 tsp sugar)Marshmallow crème (3.5 oz)Recipe: solofoods.comchsugar.comDip 2: Sweet & Creamy Fresh Fruit Dip8 oz. cream cheese, softened1/3 c. C&H Organic Light Agave Nectar1 teaspoon vanilla extract1/2 teaspoon cinnamon1.3 tsp sugar per dip serving Lactose, 8 g (2 tsp sugar)Cream cheese (8 oz) Sucrose/fructose, 85g (11 tsp)Agave nectar 1/3 c. 85gRecipe: chsugar.com
Cookie TraitsCrispnessCause of TraitStiff dough with low moistureHigh fat and sugar in the recipeBake long enough for moisture toevaporateSmall size or thin shapeStore to prevent cookies fromabsorbing moistureCookie Science.A Baker’s Dozen Labs, p. 72.HomeBaking.org
Cookie TraitsSoftnessCause of TraitA lot of moisture in mixLower fat and sugarSweeteners: Agave nectar, honey, molasses, orcorn syrupUnderbakedLarge size and thick shapeTip: Always condition (moisten 5 minutes and drain) dry fruit beforeadding. loveyourraisins.comTest kitchens: bettycrocker.com, chsugar.com, dominosugar.com, landolakes.comMarthawhite.com
Cookie TraitsChewinessCause of TraitHigh sugar and liquid content, lower fatcontentHigher proportion of eggsMore mixing to develop glutenUse of a stronger (higher protein) flourSources: The All-American Cookie Book. Nancy Baggett, www.kitchenlane.comCookie Science. A Baker’s Dozen Lab, p. 72. HomeBaking.orgRabbit Creek Gourmet
Spread Decreased by Use of superfine sugar or confectioners’ sugarBlending fat and sugar just to paste½ shortening, ½ butter (cold)Preheat oven; higher oven temperature“Stronger” flour or heavy mixingProperly cooling baking pan before next batchUse of parchment linersCookie Science. HomeBaking.orgTest kitchens: Bettycrocker.com, chsugar.com, clabbergirl.com,dominosugar.com, kingarthurflour.com, landolakes.com, marthawhite.com
May Need to Control Browning sugar or sweetener 10% ifsubbing fruit nectars, sauceor purees for water Milk, yogurt browning.Tent product last 15 minutes Agave, honey require oven temp 25 F Stevia and sugar blendrefer to website or packageMore Baking with sugar and stevia:chsugar.com or dominosugar.comIngredient Substitution Guide cardHomeBaking.org
Salt in Baking Table salt fine—iodized or non-iodizedAdds flavorControls yeast action and strengthens glutenToo little makes texture dense and heavy; flavor will be flat oryeasty Potassium chloride only substitutes not recommendedDaily sodium and potassium targets: Sodium—1500mg (over 51 years) to 2300 mg Potassium—4700 mg from foodAges 2- 5 in U.S. average 2310 mg; 8-12 3260mg; 13-19 3480 mgCenter for Disease Control. 3/2013. http://www.cdc.gov/salt/pdfs/children sodium.pdf
RTE, Processed Foods Top Sodium SourcesHome-prepared (w/unsalted butter)Ready-To-Eat Cabot Chocolate Greek Chocolate InstantStyle Yogurt Pudding,Pudding, 270 mg*106mg Refrigerated Biscuits, Baking Powder Biscuits,(34g), 360mg(38g) Clabber Girl , 90mg Baker's Choice Brownie Betty Crocker All-time FavMix, 100mgBrownie,14-70mg 1 slice whole grain bread, Whole grain bread (35g),(35g), 170 mg75mg to 140mg*mg sodium
Reduce Sodium in Baking Fresh, home preps, smaller portions, herbs Unsalted butter (90mg less/Tbsp) Greek-style yogurt for buttermilk (90 mg less/c)1 c. buttermilk 1/3 c. milk 2/3 c. Greek-style yogurt Grilled Cheddar Flatbreadcabotcheese.coopCabot Sharp Light Cheddar (compare to regular) salt ¼ tsp (590mg) or more; added cheeses, seasonings, olivesTry yeasted waffles, pancakes (1 tsp salt/1c water/1 pkg yeast /4 c flour)Chemical Leavenings1 tsp baking powder 520 mg 1 tsp baking soda 1280mgNote: old days used more eggs, whipped egg whitesResources: breadworld.com, clabbergirl.com, redstaryeast.com, kingarthurflour.com
Wheat FloursMilled from red or white wheat classes.Whole or enriched.Art by Thomas Hart Benton Hard wheat “strong wheat” higher protein/gluten strength(yeast breads, durum for pasta, strudel)Bread flour 11.3 to 13% protein Soft wheat lower protein, less gluten, tender productsCake flour 6.5 to 8.5% protein2 T. cornstarch 7/8 c all-purpose flourPastry 8 to 9% All-purpose flour blend of both; 9 to 11% protein Self-rising flour 1 c. all-purpose flour 1 ½ t. baking powder 1/2 t. salt More about White Wheat: Visit Our Glossary Resources:Six Classes of Wheat; Types of Flour; Wheat Flour 101. wheatfoods.orgNorth American Millers Association. namamillers.org
Whole Wheat Flour SubstitutionNOT whole wheat flour if enriched, bleached, all-purpose, cake, pastry, self-risingNOT whole-grain if de-germinated, bran, germ or pearledAny recipe: Fluff flour, spoon, level OR weigh Substitute enriched wheat flour with1 T, up to ½ (50%) whole wheat flour “Whole grain” 8 g whole grain (or more) per servingInclude all whole meal and flour weightsWholegrainscouncil.org
51% to 100% Whole Wheat Flour SubstitutionTry it! Use hard or soft whole wheatflours as needed White whole wheat flourmay increase acceptance Cocoa or chocolate, grated fruitsor veggies, spices “mask,” addmoisture Lighter texture: Use yogurt, sourmilk, buttermilk Don’t need more yeast in wholewheat yeast breads; time100% Whole Wheat Chocolate WafflesPortable Kitchens. HomeBaking.org
Lbs per yearWheat and Obesity in the News2012 134.4 lbs/capita—11.9 lbs less than 2000Teaching resources:Fact Sheets. Grains of Truth. WheatFoods.orgSources: US Census Bureau and CDCEconomic Research Service, USDA.What We Eat America. 2000-2010ars.usda.gov/ba/bhnrc/fsrg
Ingredient Allergies, Intolerances, Celiac Disease Gain board certified allergist diagnosis Blood test/intestinal biopsy for Celiac Disease Self-diagnosis may lead to unnecessary exclusion of nutritiousfoods, extra expen e (200X), stress 2% of population, up to 5% of children, allergic to dairy, egg,tree nuts, soy, wheat (0.5%), peanuts Gluten: NCDGS (est 1-6%) and Celiac disease ( 1%) population Good news: Many children outgrow allergies by adulthood93% w/o gluten challenge research continues Food allergy management practices guidelines, www.niaid.nih.govGluten in the Diet. wheatfoods.orgFoodAllergy.org; ific.org; aaaai.orgCeliac Sprue Association. csaceliacs.org
Egg Baking Functions Test kitchens use large eggsAdd color, flavor, nutritionForm fine crumb, tender crustWhen beaten, add volume and leaveningEgg whites are protein, add structure, toughnessSteam from egg also leavens during bakingFor better volume, use room temperature egg whites(68-72 F.) (meringues, waffles, cakes)Resource: Baking, cooking, handling eggs. http://www.landolakes.com/Eggs
Egg and Dairy SubstitutesEgg substitutes best used for just 1-2 eggsquick breads, cookies, muffins, bars, pancakesCream sugar and cold butter well;beat in egg substitute:1 large egg 2 egg whites ½ tsp vegetable oilSubstitution workshopOR 3 Tablespoons water 1 Tablespoon flax mealOR ¼ c soft silken tofuDairy substitutes: Soy, rice, almond milks (compare fat, sugars)Cream cheese: 12 oz silken tofu 2 T veg. oil 1 t. lemon juice 1/8 t salt dash white pepper Sour cream: increase lemon juice to 1 T., reduce oil 1 T.More flax meal @ www.HodgsonMill.comOR www.BobsRedMill.com
Baking with Non-wheat FloursOffers1: Nutrition, flavor, whole grains, protein2: Wheat-allergic* options* NOT same as non-celiac gluten-sensitivitySubstitutions1: No change to standard recipeUse (10-25%) non-wheat flour(s)/cornmeal2T. to ¼ c. nonwheat flour wheat flour 1 c. flourTip: Rye and barley flours offer some gluten2: Wheat allergy—sub only for wheat flour1:1 or a blend non-wheat flours amaranth,barley, corn, millet, rye, sorghum,OR 7/8 c. rice flour, teff flour, pea or bean flour ½ tsp or more xanthan or guar gum, 2 ½ tspbaking powder per cup non-wheat flourA Baker’s Dozen Lab ManualLabs 1 and 4. HomeBaking.org
Gluten-free (GF) BakingWheat, barley and rye are NOT GF.Use 2 ½ tsp. baking powder per 1 c.wheat- or gluten-free floursUse ¼ c. almond flour in cookie recipesCream guar/xanthan gums w/butterXanthan gum per cup flour:Cookies-1/4 tsp.;Cakes, ½ tsp.Quick breads, ¾ tsp.;Yeast breads, 1 to 1 ½ tsp.Pizza dough, 2 tsp.Guar gum, in similar amounts, is bestfor severe corn or soy allergies.Source: bobsredmill.comGluten-free WafflesArgostarch.comGluten-free Flour BlendMakes 3 cups.Brown rice flour2 cupsPotato starch2/3 cupTapioca starch (aka flour)* 1/3 cupXanthan gum1 tsp.Use wire whisk to blend well.*May substitute corn starch for tapiocaSource: landolakes.com-More at HomeBaking.org/glossary-For Ingredients, recipes and mixes: Visit Our MemberPage
Whole White Wheat MuffinSharon’s Trial: 180 kcalCream until light:⅓ c. unsalted, cold butter¼ c. (4T) golden flax meal⅓ c. Sugar and Stevia Light 1 T. molassesWhisk to blend:1 ½ c. whole white wheat flour½ c. cornmeal, sorghum, b.rice or barley flour1 tsp. baking sodaOpt: ½ c. raisins,¼ tsp. cinnamonroasted sunflower orCombine all together with: pepitas OR walnuts½ c. grated carrot¾ c. 1% milk½ c. Cabot 2% Plain Greek-Style YogurtOriginal recipe: 230 kcal1/2 c. margarine or butter1/2 c. granulated sugar1/2 c. light brown sugar1 tsp. baking soda1 egg1/4 tsp. vanilla1 c. milk, 2%2 c. whole white wheat flourOriginal: kswheat.com
First Trial- Subs: cornmeal & brown rice flour 1/2 c;1/3 c. Sugar & Stevia Light; no egg flax meal grated carrot; NF Greek-styleyogurt and 3T less unsalted butterBoth are 2.5 oz/72g muffinsTrial 50 less kcal, 65 less mg sodium20g whole grain per muffin 60mg potassium2g less sat fat 400 mg Omega-30.5g more protein11g less sugar1g more dietary fiber14% more Vit A,2% more Vit C & Ca Test kitchen experiences at HomeBaking.orgDownload Baking for Special Needs Lesson plan.
Baking Temperatures Matter Yeast dies at 140 F. Starches begin to gelatinize between140 and 160 F. Test sweet goods interiors with touch,toothpick, testers Bake yeast breads to an interior temperatureof 190 F to 210 F. Raw egg mixtures, batters, dough baked to160 F. Under-baked products taste starchy; doughy Well-baked, sweet Crust evenly browned all sidesVideo how-to at DIY Baking Do-It-Yourself ChannelHomeBaking.orgTemperature Guide CardHomeBaking.org
Store to Preserve Quality Cool in a draft-free area on wire racks Cool to internal 90 F -100 F; then wrap Never refrigerate baked yeast breadsStore at room temperature or freeze Cool, freeze cookies, or freeze doughThaw wrapped (leave ice crystals in bag)at room temp to 95 -100 F.HomeBaking.org Guides:-A Baker’s Pantry of Resources, Lab 13.-DIY Baking Channel: 100% Wheat Bread,Yeast Bread Handling and Storage.
Baking Resources Non-profit free or affordable resources; on-line order formVisit our Baking Glossary30 member test kitchens, farm-to-kitchen resourcesShare your knowledge! Annual 1000 educator awardhttp://www.HomeBaking.orgShare! #bakingfun
Gracias Vielen Dank Merci Thanks GrazieMembers Argo Corn StarchBemis, Inc.Bob’s Red Mill Natural FoodsC&H SugarCabot CreameryCalifornia Raisin Marketing BoardCalifornia Wheat CommissionCereal Food ProcessorsChelsea Milling CompanyClabber GirlColorado Wheat CommissionDomino FoodsDromedary MixesFarmer Direct Foods, Inc.Fleischmann’s YeastGold Medal FlourHodgson Mill, Inc.Hopkinsville Milling CompanyHouse-Autry Mills, Inc.Kansas Wheat CommissionKaro Syrup King Arthur Flour Company Land O’ Lakes, Inc. Lesaffre Yeast Corporation Nebraska Wheat Board North American Millers’ Association Rabbit Creek Gourmet Mixes Share Our Strength/Great American Bake Sale Shawnee Milling Company Sokol Company South Dakota Wheat Commission Stafford County Flour Mills Co. Stone-Buhr Flour Company Texas Wheat The J.M. Smucker Company The Sugar Association Ultragrain Flour/Eagle Mills Viddulz Washington Wheat CommissionPartners National Extension Association of Family &Consumer Sciences (NEAFCS) Wheat Foods Council
Gracias Danke Merci Thanks GrazieYour questions! How to do What to use Where to findresources—human,video, on-line, printSharon DavisFamily & Consumer Sciences Education Questions? Visit Home Baking Association: Ask the Experts Sign Up for Our Newsletters: Home Baking Association Cabot Creamery Cooperative
Baking Substitution Science Goals 1. Affordable, home prepared 2. Ingredient functions 3. Nutrient-dense substitutions and additions for liquids, fats, sugars, sweeteners, flours, reducing sodium, allergies/intolerances 4. Methods, temperatures important to success 5. Baking Resources, Questions Share! #bakingfun
Why U-Substitution It is one of the simplest integration technique. It can be used to make integration easier. It is used when an integral contains some function and its derivative, when Let u f(x) du fʹ(x) dx I ³ f ( x) f 1 ( x)File Size: 376KBPage Count: 20Explore furtherIntegration by Substitutionwww.mathsisfun.comIntegration by substitution - mathcentre.ac.ukwww.mathcentre.ac.ukU-substitution to solve integrals — Krista King Math .www.kristakingmath.comIntegration Worksheet - Substitution Method Solutionscarolynabbott.weebly.comHow to do U Substitution? Easily Explained with 11 .calcworkshop.comRecommended to you b
Describe and use the equipment typical to the baking process Describe and demonstrate the basic baking science principles, ratio and technique Required Text, Materials and Equipment Book: Professional Baking 6e w/ Wiley Plus ISBN#978-1-118-25436-3 Culinary Arts or Baking and Pastry Arts toolkit – Sold at COCC Bookstore
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Baking soda solution in a cup Calcium chloride in a cup Thermometer Teacher Preparation Make a baking soda solution by dissolving about 2 tablespoons of baking soda in 1 cup of water. Stir until no more baking soda will dissolve. Place about 10 mL of baking soda solution in a small plastic cup for each group. Place about .
balancing your entire body's chemistry and ecosystems: 1. Brush and rinse with baking soda. Baking soda is alkalizing, so it improves the environment for the helpful microbes. Baking soda is about 10-20 times gentler than most pastes on the market. 2. "Common Sense" tooth powder adds a bump to baking soda. Baking soda is its base, but it has a
Commonly used substitution matrices include PAM (Point Accepted Mutation) and BLOSUM (Blocks of Amino Acid Substitution Matrix) PAM substitution matrices were derived based on substitution frequencies in sets of closely related protein sequences BLOSUM substitution matrices were derived based on mutation data in highly conserved local regions of
The Science of Baking Baking is often thought of as a fun, creative activity with tasty treats at the end. But when you look beyond getting experimental with flavours and decorating techniques, baking is as much a science as an a
AngularJS i About the Tutorial AngularJS is a very powerful JavaScript library. It is used in Single Page Application (SPA) projects. It extends HTML DOM with additional attributes and makes it more responsive to user actions. AngularJS is open source, completely free, and used by thousands of developers around the world. It is licensed under the Apache license version 2.0. Audience This .
