When scaling, we are also calculating the __________, and accuracy will prevent __________, or__________.
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Q8: During mixing, we are concerned above all
Q9: The wetter the dough, the less quickly
Q10: The optimum dough temperature for wheat-based breads
Q11: The tightness to which a loaf is
Q12: Factors that affect moisture loss in doughs
Q14: The simplest description of mixing is that
Q15: When _ are added in the form
Q16: An alternative to folding dough on the
Q17: Doughs are _ in order to give
Q18: Scoring the bread creates a weak section
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