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Baking Bread

Predicting loaf volume without baking the bread

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. Ref. Source 7i.

Baking Bread

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