Rich sweet doughs must be mixed longer than lean doughs because their high fat content weakens the gluten.
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Q16: French bread, hard rolls, white sandwich bread,
Q17: High-extraction flours are generally darker in color
Q18: When the straight dough method is modified
Q19: Gluten development continues during fermentation.
Q20: Doughs with weak gluten, such as rye
Q22: An overfermented dough is called an old
Q23: The high heat of a baker's oven
Q24: Doughs that are used to make products
Q25: Forcing the gases out of a fermented
Q26: Large loaves require a higher baking temperature
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