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13:57
bakerpedia.com
Gluten Hydration | Baking Processes | BAKERpedia
Gluten hydration is an essential step in baking due to its role in activating wheat gluten proteins. In the presence of water, gliadin and glutenin proteins interact to establish bonds and form small protein strands. This is the basis for the development of a gluten matrix.
Jun 8, 2015
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