The point of kneading dough is to strengthen the gluten, which are the...
October 17, 2017 by za3tarinolonThe point of kneading dough is to strengthen the gluten, which are the stringy bands of proteins that give bread its structure and texture👩🍳👨🍳 #food#followforfollow #likesforlikes #london#lebanon#ksa#beirut#pastries #dough#whatsuplebanon#lebaneseyummies #lebanontimes #lebanesefood#lebanesedesigners#londonfoodthoughts#beyrouthlife#ksa#dubai#london#lebanon#anaba3ref#lebtaste#pornfood#eicfood
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