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Lucas Hall——Works at the International Development Association, Lives in Washington, D.C., USA.
A bread dough is roughly 40 % water. ... The distribution of the heat through the bread during baking is done by water in the dough. And finally water influences the organoleptic properties of the bread. Besides the amount of water we are using, its quality plays also an important role. Water is an essential ingredient.read more >>+119962023-06-14 12:22:28
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