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This means that our starches are now being damaged down into simple sugars and caramelizing. Also, the proteins within our gluten matrix are being busted apart into simpler amino acids, which then recombine with other molecules present in our dough, which then form A large number of other compounds that https://event24544.rimmablog.com/27680081/the-2-minute-rule-for-bread-making-school-near-me

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