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The higher a flour's protein content, the more structure and elasticity it will lend a dough.
The higher a flour's protein content, the more structure and elasticity it will lend a dough.
The higher a flour's protein content, the more structure and elasticity it will lend a dough.
The higher a flour's protein content, the more structure and elasticity it will lend a dough.
The higher a flour's protein content, the more structure and elasticity it will lend a dough.
The higher a flour's protein content, the more structure and elasticity it will lend a dough.
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