Body: nm The body is the state of a dough after kneading. The body of a dough is assessed by its elasticity, its resistance and is linked to the quality and quantity of gluten in the flour used.
Giving body means giving elasticity, resistance to a dough after it has been kneaded, thanks to gluten.
In breadmaking, the science that studies the resistance and elasticity of the body of a dough or a piece of dough is called rheology....
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