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K-State Process

K-State Process. A procedure for the production of high-protein bread (q.v.) that is fortified with 12% soybean flour (q.v.). In this process, developed by Kansas State University, the dough (q.v.) is mixed to optimum development (q.v.) and bulk fermentation (q.v.) is replaced by a 40-minute intermediate proof (q.v.), followed by moulding (q.v.), panning (q.v.) and final proofing (q.v.) to height.