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Editor's Pick: "Effect of acid-soluble wheat protein addition on the quality of bread prepared from molded frozen dough"

Arai et al. report on how the addition of acid soluble proteins (composed mainly of gliadins) improved processing tolerance and bread quality by reducing manufacturing problems associated with the production of molded frozen dough in commercial mass bread production in "Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough."

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