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Cavities in French baguettes result from multiple interacting factors including flour characteristics, enzyme activity, and mechanical shaping energy. Key issues include uneven degassing, moulding pressure, and dough extensibility, which can lead to gas cell merging and visible voids during baking. Achieving crumb regularity requires coordinated efforts among bakers, millers, and ingredient suppliers to maintain consistent dough behavior.

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allahbachayo589

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EN