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character: Hydration
topic: The effect of water in gluten development and dough consistency
grade: 9
subject: Biology
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character: Gluten Formation
topic: The role of gluten in dough elasticity and texture
grade: 9
subject: Biology
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character: Dough Hydration Levels
topic: How varying water levels impact flavor and structure in baking
grade: 9
subject: Biology
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character: Kneading
topic: The impact of kneading techniques on dough consistency and gluten strength
grade: 9
subject: Biology
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