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article on using whole grain flours (San Francisco Baking Institute newsletter)

June 14, 2007 - 5:18am -- subfuscpersona
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Interesting article in Winter 07 newsletter from San Francisco Baking Institute on using whole grain flours in bread formulas. Discusses types of whole grain flours, effects on gluten development and suggests adjustments for water content and mixing times. The link is http://www.sfbi.com/pdfs/SFBINewsWI07.pdf

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