stretched, or handled (think:kneading), the proteins stretch and become even more elastic. The less the mixture is worked, the less concentrated the gluten will be.Some types of baking benefit from the development of gluten(ie. bread or pizza doughs, pasta, puff pastry, etc....
andBacillus cereus. As for coliform bacteria, these can be found in flours in the number of 103, the limit value being 104 in two samples out of five examined samples [34]. Microbiological criteria for powders are not currently available. Four samples of pizza and puff dough contained colifor...