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Making bread
 
sweetpurple Views: 1,152
Published: 14 years ago
 

Making bread


They say that the Iodine was replaced by bromine in commercial bread. Does that mean that if I put Lugol's in the dough, the crust will come out softer and the bread will be more uniform? At what stage would it be added? The Iodine (or bromine) works as a type of emulsifier, doesn't it?
 
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