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Bread; Quality Control. Bakery Products Science and Technology, 2 edition - Unika Repository

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Figure 28.1 Figure 28.1 Mixers used for no-time dough production. Pressure-vacuum, left; spiral, right
Figure 28.3 Figure 28.3 Examples of typical bread varieties found in Europe. Courtesy of Campden BRI.
Figure 28.4 Figure 28.4 Examples of U.K. 800 g sandwich bread. Courtesy of Campden BRI.
Figure 28.5 Figure 28.5 ”Cracking” due to underproof. Courtesy of Campden BRI.
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