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Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation Guo 2021 International Journal of Food Science & Technology Wiley Online Library Baking with yeast The Bake School Desired Dough Temperature (DDT) Sourdough Glossary Baking Terms & Bread Science The Sourdough School Effect of glutathione on gelatinization and retrogradation of wheat flour and starch ScienceDirect Will Mixing In Salt and Sugar Kill Your Yeast? Tom Lehmann Says 'Not Always' PMQ Pizza
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