Describe the appearance of the product. Is it stringy or smooth? Solid or porous? How are the three samples different?
How did the physical properties (stickiness, elasticity, appearance) of the kneaded dough change over time? Do you feel maximum gluten formation was achieved? How much kneaded time do you feel would be appropriate? Describe the appearance of the product. Is it stringy or smooth? Solid or porous? How are the three samples different? If you were … Read more