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7.1 KneadingKneading is one of the most problematic aspects in the development of fibre-enrichedproducts. In theory, the development of fibre-enriched products should include morewater due to the increased water absorption capacity of the fibre. However, correctcalculation of the amount of water to be added is complex. In general, the specificationsto obtain a consistent product are based on assays of the water absorption capacitydetermined by centrifugation of a sample of fibre or of fibre plus flour; but these assaysHe rarely misses class
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