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Fat

Appears in
The Fundamental Techniques of Classic Bread Baking
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
  • Accounts for about 2 percent of the flour weight for whole wheat flour, less than 1 percent for white flour
  • Affects the shelf life of flour. Whole grain flours, because of their increased fat content, go rancid faster than white flours.

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