In what way is fl our treated with chlorine similar to naturally aged fl our? In what ways is it different? How can you tell that the dough you used in baking a batch of bread underwent too little...

In what way is fl our treated with chlorine similar to naturally aged fl our? In what ways is it different?

How can you tell that the dough you used in baking a batch of bread underwent too little amylase activity? Name four ways that you could increase amylase activity the next time you make bread.