{"id":8785,"date":"2021-10-17T06:20:09","date_gmt":"2021-10-17T05:20:09","guid":{"rendered":"https:\/\/letrat.eu\/?p=8785"},"modified":"2024-04-09T08:31:54","modified_gmt":"2024-04-09T07:31:54","slug":"the-chemistry-of-bread-making","status":"publish","type":"post","link":"https:\/\/letrat.eu\/?p=8785","title":{"rendered":"The Chemistry of Bread-Making"},"content":{"rendered":"<p>The Chemistry of Bread-Making &amp; Aroma Chemistry of Fresh-Baked Bread<br \/>\n<span style=\"color: #999999;\"><em>Infographics by Andy Brunning &#8211; Compound Interest<\/em><\/span><\/p>\n<p><a  href=\"https:\/\/letrat.eu\/wp-content\/uploads\/2021\/10\/chemistry-of-bread-making_web.jpg\" data-rel=\"lightbox-gallery-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8786 zoooom\" src=\"https:\/\/letrat.eu\/wp-content\/uploads\/2021\/10\/chemistry-of-bread-making_web.jpg\" alt=\"\" width=\"900\" height=\"578\" srcset=\"https:\/\/letrat.eu\/wp-content\/uploads\/2021\/10\/chemistry-of-bread-making_web.jpg 1217w, https:\/\/letrat.eu\/wp-content\/uploads\/2021\/10\/chemistry-of-bread-making_web-300x193.jpg 300w, https:\/\/letrat.eu\/wp-content\/uploads\/2021\/10\/chemistry-of-bread-making_web-1024x658.jpg 1024w, https:\/\/letrat.eu\/wp-content\/uploads\/2021\/10\/chemistry-of-bread-making_web-768x493.jpg 768w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/a><\/p>\n<p><a  href=\"https:\/\/letrat.eu\/wp-content\/uploads\/2021\/10\/aroma-chemistry\u2013of-fresh-baked-bread_web.jpg\" data-rel=\"lightbox-gallery-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-8787 zoooom\" src=\"https:\/\/letrat.eu\/wp-content\/uploads\/2021\/10\/aroma-chemistry\u2013of-fresh-baked-bread_web.jpg\" alt=\"\" width=\"900\" height=\"1229\" srcset=\"https:\/\/letrat.eu\/wp-content\/uploads\/2021\/10\/aroma-chemistry\u2013of-fresh-baked-bread_web.jpg 850w, https:\/\/letrat.eu\/wp-content\/uploads\/2021\/10\/aroma-chemistry\u2013of-fresh-baked-bread_web-220x300.jpg 220w, https:\/\/letrat.eu\/wp-content\/uploads\/2021\/10\/aroma-chemistry\u2013of-fresh-baked-bread_web-750x1024.jpg 750w, https:\/\/letrat.eu\/wp-content\/uploads\/2021\/10\/aroma-chemistry\u2013of-fresh-baked-bread_web-768x1049.jpg 768w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Chemistry of Bread-Making &amp; Aroma Chemistry of Fresh-Baked Bread Infographics by Andy Brunning &#8211; Compound Interest<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-8785","post","type-post","status-publish","format-standard","hentry","category-media-extracted"],"_links":{"self":[{"href":"https:\/\/letrat.eu\/index.php?rest_route=\/wp\/v2\/posts\/8785","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/letrat.eu\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/letrat.eu\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/letrat.eu\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/letrat.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8785"}],"version-history":[{"count":0,"href":"https:\/\/letrat.eu\/index.php?rest_route=\/wp\/v2\/posts\/8785\/revisions"}],"wp:attachment":[{"href":"https:\/\/letrat.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/letrat.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/letrat.eu\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}