One of the reason to have dilation of air bubbles and distortion in the production after the baking is

Question

a. applying less fat in the plates

b. more air entrapped in the dough

c. the entrapment of air between the dough and the plate

d. use of fermenting agent

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, , BodMas 2023-07-15T19:56:27+03:00 0 Answers 0 views Enlightened
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