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This study aimed to investigate how kombucha bacterial cellulose (KBC) affects the characteristics of dough. Wheat flour was substituted with different proportions of KBC (0%, 1%, 3%, 5%, 7%, and 9%), and the chemical components of KBC and the mixed powder were analysed at various substitution levels. The findings indicated that using KBC led to extended durations and enhanced stability of dough formation,...
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