gelatinization
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gelatinization |
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| navigate by keyword : amidi bakery chinese fahrenheit flour gelatinization gelatinizzazione hot kitchen lievito measure probe roux senza starch steam tang tangzhong technique temperature thermometer water whip yeast zhong |
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| Water Roux Tangzhong bakery technique with hot water at 194ð F |
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Stockphotos.ro (c) 2025. All stock photos are provided by Dreamstime and are copyrighted by their respective owners. |
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