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Predicting loaf volume without baking the bread Posted: 17 Jun 2016 06:59 PM PDT When it comes to baking bread, the bigger the loaf, the better. But to determine the baking performance of wheat flour, food scientists had to bake a loaf of bread. That may not be necessary, thanks to a new mathematical model that uses specific dough parameters to predict loaf volume. That saves time and money. |
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