the final product. gluten content has been implicated as a factor in the staling ofbread, possibly because it binds water through hydration. [ ] the formation of gluten affects the texture of the baked goods. [ ] gluten's attainable elasticity is proportional to its content of glutenins with low molecular...
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your brunch can be any day of the week, as long as people are available to attend. if most of your guests hold nine-to-five jobs in offices, the best day will be a saturday or sunday. however, if you're inviting people who have different schedules, choose the day that most of them can attend. brunch...
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