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Old 04-17-2020, 07:01 AM   #20
twoplustwo
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Default Re: Substituting whole wheat in muffins?

Quote:
Originally Posted by ViolaMum View Post
When water and wheat combine, gluten is formed. Mixing increases the gluten activation. That's good in yeast breads, but in muffins and quick breads, you want a soft texture; if you overmix a dough it produces tough muffins.
Of course. . . I totally know that . . because I watch the Great British Baking Show. . . lol! I just forgot.
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