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Question 1 of 3
1. Question
What is the type of protein that contributes to the chewy texture of bread and that makes pizza dough stretchy?
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Question 2 of 3
2. Question
This type of flour has a protein content ranging from 5-8% and is bleached which alters the flour and allows for increased absorption of sugar and liquids to make it more tender.
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Question 3 of 3
3. Question
Which of the following is NOT a process that is used in turning wheat kernels into flour?
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