The baking test enables the baker to check on the completed loaf that can be expected from any given flour. Poor volume to young or green flour.
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Flour that lacks stability or power to hold during the entire fermentation may result in.
. Smoother than millet this mild flour is closer in texture and taste to wheat flour which makes it good for baking but it will make recipes slightly darker in color. This protein powerhouse is a low-carb high-fiber option that absorbs water easily which can make. Good volume is related to good quality gluten.
It can be blended with cornstarch in breads.
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