# Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality

> Research article (Journal of Cereal Science, 2017) · cited 34× · AI/ML

**Wikidata**: [openalex:W2747567511](https://www.wikidata.org/wiki/openalex:W2747567511)  
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