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What this means is that our starches are being damaged down into simple sugars and caramelizing. Also, the proteins within our gluten matrix are now being busted aside into simpler amino acids, which then recombine with other molecules current within our dough, which then form 1000s of other compounds that https://judobelt93692.collectblogs.com/73658858/the-2-minute-rule-for-bread-making-course-near-me

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