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The protein contained in flour which causes bread to rise. When dough is kneaded, the gluten forms an elastic mesh that traps the gasses formed during a dough’s fermentation.

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Executive Chef Robert Bleifer is ready for his close-up. Jaimee Young talks to the chef behind the TV chefs about life in the food lane. It’s hard to believe there was a time before the Food Network. The cable channel which began only ten years ago by airing programs like “Cooking Live” and “In Food … Continue reading →

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