6. Flour that is aged - literally, the flour is older - makes better bread. Considering that aged flour has sat out and been exposed to the air (and oxygen in the air...) for longer. How might that explain the stronger gluten matrix which forms when using aged flour.

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ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
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6. Flour that is aged - literally, the flour is older - makes better bread. Considering that
aged flour has sat out and been exposed to the air (and oxygen in the air...) for
longer. How might that explain the stronger gluten matrix which forms when using
aged flour.
Transcribed Image Text:6. Flour that is aged - literally, the flour is older - makes better bread. Considering that aged flour has sat out and been exposed to the air (and oxygen in the air...) for longer. How might that explain the stronger gluten matrix which forms when using aged flour.
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