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Bake loss was determined to investigate the amount of water lost due to baking. The bake loss of five bread loaves per batch was measured. This was calculated in percentage according to the following formulas:
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Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
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