Talk:Bread improver

This redirect is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink

Mid

This redirect has been rated as Mid-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Chicken or egg?

There seems to be a rather spurious piece of logic on the page at present, arguing that flour improver was developed because large commercial 'plant' bakeries had been invented. It seems to me that the advent of modern commercial baking techniques probably happened either before or simultaneously to the development of these bakeries. [[user:jimjamjak]] (talk) 14:19, 5 February 2008 (UTC)[reply]

Sourdough fermentation time

370 days? Surely this can't be accurate. MagnusW (talk) 00:35, 8 June 2008 (UTC)[reply]

Health Concerns

Still no references, and some pretty big claims. The link labeled as "explaining the potassium bromide issue", from the article, appears to do the exact opposite. I'll do what I can to find references, but it would be better if someone responsible for the claims would. For now, I'm going to CN tag it, try to figure out what's going on with potassium bromate, and sharpen up my +1 Hatchet of Deletionism. Noophilic (talk) 02:42, 13 January 2012 (UTC)[reply]