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it breaks down flour being an acid

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness

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Shadow Avili

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3y ago

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When you put flour in a glass then pour vinegar what happened?

flour will become solid and some flour particles will float


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