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character: Yeast Cells
topic: The role of yeast in fermentation and leavening in baking
grade: 9
subject: Biology
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character: Gluten Protein
topic: How gluten interacts with yeast to create structure in bread
grade: 9
subject: Biology
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character: Water
topic: The importance of hydration in the baking process
grade: 9
subject: Biology
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character: Sugar
topic: The role of sugar in activating yeast and enhancing flavor
grade: 9
subject: Biology
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