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For Best Gluten Development, Most Bread Doughs Should Be Mixed

Question 16

Multiple Choice

For best gluten development, most bread doughs should be mixed at a temperature of ______________________.

A) 50° to 60°F (10° to 15°C)
B) 70° to 80°F (21° to 27°C)
C) 40° to 50°F (4° to 10°C)
D) None of the above

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