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Terms for Review
Appears in
Published 2025
gluten
strong flours
weak flours
shortening
staling
bread flour
cake flour
pastry flour
whole wheat flour
pumpernickel
rye blend
regular shortening
emulsified shortening
sucrose
confectioners’ sugar
leavening
fermentation
fresh yeast
active dry yeast
instant dry yeast
osmotolerant yeast
chemical leaveners
single- and double-acting baking powders
creaming
foaming
extracts
emulsions
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