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Effect of glutathione on gelatinization and retrogradation of wheat flour and starch ScienceDirect Enhancement of Wheat Flour and Dough Properties by Non Thermal Plasma Treatment of Wheat Flour The thermotolerance of industrial yeast strains in a dough matrix determines their impact on the oven rise during bread baking ScienceDirect Why does desired rise percentage change with temperature in sourdough proofing? glutathione dough temperature Bulk fermentation time and can vary depending on factors like the amount of
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