What are the functions of water in a dough formula?
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Q24: Matching
-_bran
A) grains and seeds are left to
Q25: Matching
-_patent flour
A) grains and seeds are left
Q26: Matching
-_soaker h. in rye breads, amylase converts
Q27: Matching
-_extraction rate i. substance found in the
Q28: Matching
-_germ j. enzyme that converts starch into
Q29: Matching
-_reductions k. the plant's source of long-term
Q30: Matching
-_amylase l. flour milled from the part
Q31: Matching
-_endosperm m. packed with vitamins, minerals, and
Q32: Matching
-_phytic acid n. series of further breaks
Q33: Why is there a tendency to reduce
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