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Mixing dough properties. Can be done with mixer, add remaining flour and mix by hand. Kneading properties Purpose of kneading
Method of Mixing
Straight dough method Sponge method Batter method Rapid mix
Action of Baking
Standard time stand in 45 minutes (205 degree celcius). The initial hot temperature contributes to hot spring. Baking changes appearance, texture, flavor and aroma. It stops fermentation, kills yeast.