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kneading 100% rye dough?
Kenneth,
My understanding is that pentosans are polysaccharides (carbohydrates). - Steve Brandt "Kenneth" > wrote in message ... > The "glue" in wheat breads is gluten. In rye, there is little if any > of that particular protein. The gas generated from the yeasts used in > rye breads is held by chemicals called pentosans. (I believe, but am > not certain, that these are also proteins.) |
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