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Author Question: Glutenin gives elasticity to dough. (Read 53 times)

jrubin

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Question 1

Freshly milled, unbleached flour is yellowish in color.
◦ true
◦ false

Question 2

Glutenin gives elasticity to dough.
◦ true
◦ false


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Marked as best answer by jrubin on Aug 1, 2020

covalentbond

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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jrubin

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Reply 2 on: Aug 1, 2020
Wow, this really help


xiaomengxian

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

 

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