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An Entity of Type : prov:Entity, within Data Space : webisadb.webdatacommons.org associated with source dataset(s)

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  • This characteristic makes hard wheat flour varieties, (which includes bread flour, gluten flour, and many of the whole-wheat varieties), especially suitable for baking yeast breads and similar products.Soft wheat varieties include soft white and soft red winter, which are both used for products, such as cakes, cookies, and pastries that do not require the same level of leavening capability as yeas
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