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Enhancement of Wheat Flour and Dough Properties by Non Thermal Plasma Treatment of Wheat Flour 30C temperature household : r Sourdough Is this chart accurate for rising sourdough in a warm kitchen? Why does desired rise percentage change with temperature in sourdough proofing? The Science of No Knead Dough: Biochemical Gluten Development Revealing the influence mechanism of pre fermentation degree and storage temperature fluctuations on frozen steamed bread dough quality ScienceDirect
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