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On Baking - Pearson

On Baking - Pearson

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Gluten is the tough, rubbery network of proteins created when wheat flour is mixed with liquids. Gluten helps make country bread chewy and pound cake light and tender. Flour does not contain gluten; only a dough or batter can contain gluten. Gluten is formed when the proteins glutenin and gliadin in wheat flour are moistened or hydrated during

  Flour

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