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Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.
Claire Saffitz
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Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.
Claire Saffitz
(0) Like
(0) Favourite