From the most elaborate cake to the humblest loaf, a key to success is the beautifully aerated structure within – but producing consistent results can be difficult. Now, science may have found out why.
- Chercheuse en sciences alimentaire, présidente du centre de recherche Ile-de-France – Versailles-Grignon, Inrae
Pour faire de bons gâteaux…
Il faut sucre et farine…
Bien fraîche et toute fine…
Pour des gâteaux tout beaux…
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