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Deactivated Yeast Bakers Bonus RS 190 Lesaffre UK & Ireland What's the ideal temperature for dough to rise at? Recent practical researches in the development of gluten free breads npj Science of Food Baking with yeast The Bake School Effect of glutathione on wheat dough properties and bread quality ScienceDirect Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation Guo 2021 International Journal of Food Science & Technology Wiley Online Library
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