When __________ are added in the form of butter, oil, eggs, and so on, the lipids coat the gluten strands and __________their development.
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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
Q13: When scaling, we are also calculating the
Q14: The simplest description of mixing is that
Q16: An alternative to folding dough on the
Q17: Doughs are _ in order to give
Q18: Scoring the bread creates a weak section
Q19: Matching
-_folding
A) the first stage of fermentation; begins
Q20: Matching
-_autolyse
A) the first stage of fermentation; begins
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