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Title: Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the ... Post by: wyatt7799 on Feb 8, 2018 Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the rolling and folding process develops the gluten.
Indicate whether the statement is true or false Title: Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the ... Post by: haydenpc on Feb 8, 2018 Content hidden
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