[問題] 自製烤麩和外面賣的口感差很多
為了吃到有機烤麩，
買了有機wheat gluten和有機酵母粉作了烤麩，
結果吃起來跟外面的比Q很多，口感也比較韌點，
請問這是因為我用wheat gluten而不是用高筋麵粉的關係嗎？
還是為什麼呢？謝謝！
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