KR20200126476A - A method for preparing fermented frozen dough for pocket bread - Google Patents

Abstract

The present invention relates to a method for manufacturing a frozen fermented dough for pocket bread and, more specifically, to a method for manufacturing a frozen fermented dough for pocket bread, which applies ready to bake (RTB) technology to make pocket bread with a soft texture even if it is made of a dough completing second fermentation and stored in a frozen state, maintain the soft texture of the bread after time is elapsed, and optimize a composition ratio of mixed materials to immediately perform baking in an oven without an additional process to make bread. According to the present invention, the method comprises a first fermentation step, a shaping step, and a second fermentation and rapid freezing step.

Description

Method for producing fermented frozen dough for pocket bread {A method for preparing fermented frozen dough for pocket bread}

The present invention relates to a method of manufacturing a fermented frozen dough for pocket bread, and more specifically, a pocket bread having a soft touch can be produced even if it is manufactured using a frozen dough that has been completed until the secondary fermentation, and soft bread even after time elapses. The present invention relates to a method of manufacturing fermented frozen dough for pocket bread incorporating Ready to Bake (RTB) technology that can maintain the tactile feel of the ingredients and prepare bread by baking directly in the oven without an additional process by optimizing the composition ratio of the ingredients.

A simple food culture has shifted from an industrial society to an information-oriented society, and due to the constraints of time, material space due to income increase, the increase of double-income couples, and the influence of the media, many people prefer bread, and the use of bakery is increasing and the sales market is expanding . The domestic bakery industry has developed a strong impression that bakery bread is fresh and hygienic by carrying out promotional activities to suit the tastes of high-end consumers, and is attracting consumers' attention with refrigerated storage and clean display that mass-produced bakery is not possible in product display. In addition, in order to satisfy the needs of consumers who want to bake their own bread but cannot try it through the complicated and cumbersome baking process and difficult kneading process, the potential market is revitalized by developing frozen dough that can make bread with only the secondary fermentation and baking process. I can make it.

Frozen dough (frozen dough) is a dough mixed to make bread, manufactured in a separate factory, stored for distribution, frozen, and then purchased by small bakeries or consumers, defrosted, fermented, and then baked and sold to families. It is a frozen food manufactured to be edible as a unit. Bakeries have many tools that can be used to produce small-scale multi-kinds or to bake bread at home, but mixing and kneading flour, yeast, and other ingredients is very cumbersome, so this method is much more economical and convenient, which has been commercialized long ago in foreign countries. Actually. In addition, this has the advantage that fresh bread can be conveniently supplied to consumers when necessary, and even general consumers can eat fresh bread at any time at home.

In addition, it is easy to control the production and supply of frozen dough according to changes in demand, and it is possible to plan a uniform operation of the product, thereby increasing productivity per hour. In the bakery, raw material handling is unnecessary, so the process is simplified, and fresh products can always be supplied to consumers through small batch production of multiple varieties.

However, the dough of conventional sediment bread is kneaded by mixing salt, sugar and purified water with flour, and it becomes a thin dough depending on the amount of water, but it is made with a dough. In the case of a thin dough, you can enjoy a crispy texture when baked immediately. When time elapses, there is a problem that the crunchiness does not last long due to the moisture, and there is a problem in that the texture does not change over time when it is made of the old dough, but the crunchiness is small and the bread becomes hard.

Particularly, in the case of pocket breads in which various fillings or sediments are added to the inside of the bread, the thickness is thick, and there is almost no production of frozen dough due to the difference in the composition and viscosity of the dough and the stuffing or sediments inside.

In addition, in the case of a bakery that directly manufactures and sells bread and a chain bakery that is supplied with general frozen dough, a fermentation facility and space are required since the bakery still requires a fermentation process after thawing. In addition, since the bread is completed through the baking process after the molding and fermentation process or the fermentation process is successfully performed by a professional baker, the burden on equipment and space is large, and the quality of the product may vary depending on the facility and operator. This can be said to be a disadvantage of ordinary frozen dough. In addition, there is a problem in that it takes a lot of time to complete fresh bread and the cost burden is high because a professional baker must be employed.

Accordingly, in order to compensate for the above-described problem, the present inventors recognized that it is urgent to develop a method for manufacturing fermented frozen dough for pocket bread in which Ready to Bake (RTB) technology is grafted, and thus completed the present invention.

Korean Patent Publication No. 10-0308398 Korean Patent Application Publication No. 10-1999-002528

An object of the present invention is to provide a method of manufacturing a fermented frozen dough for pocket bread that can produce a pocket bread with a soft touch even if it is manufactured using frozen dough, and that can maintain the touch of a soft bread even after time elapses. .

Another object of the present invention is to provide a method of manufacturing a fermented frozen dough for pocket bread incorporating Ready to Bake (RTB) technology capable of producing bread by baking directly in an oven without an additional process by optimizing the composition ratio of the blended ingredients.

Another object of the present invention is a molding method by adjusting the height between the sediment and the upper side of the bread when the optimum mixing ratio and the sediment added to the dough are added, so that the volume of the bread does not decrease compared to the bread before freezing. It is to provide a method of manufacturing fermented frozen dough for pocket bread.

In order to achieve the above object, the present invention provides a method for producing a fermented frozen dough for pocket bread in which Ready to Bake (RTB) technology is grafted.

Hereinafter, the present specification will be described in more detail.

The present invention provides a method for producing a fermented frozen dough for pocket bread comprising the following steps.

(S1) preparing dough by mixing and kneading dough raw materials, and performing primary fermentation;

(S2) adding sediment to the inside of the first fermented dough, and forming the dough; And

(S3) secondary fermentation of the molded dough and quick freezing.

In the present invention, the dough prepared in the step (S1) is 90 to 110 parts by weight of flour; 5 to 30 parts by weight of sugar; 5 to 30 parts by weight of margarine; 5 to 20 parts by weight of eggs; 0.5 to 4.0 parts by weight of yeast; 1.0 to 2.5 parts by weight of salt; 1 to 5 parts by weight of skim milk; And 40 to 60 parts by weight of water; mixing and kneading, and 0.1 to 1.0% by weight of an emulsifier based on 100% by weight of the flour.

In the present invention, the dough is 0.01 to 0.2% by weight of enzymes based on 100% by weight of the mixed dough; And vitamin C 0.02 to 0.2% by weight; characterized in that it further comprises.

In the present invention, the first fermentation of the step (S1) is performed at a temperature of 25 to 45°C; And it characterized in that it is carried out for 30 to 90 minutes at 75 to 95% relative humidity.

In the present invention, the step (S2) is characterized in that 30 parts by weight of the sediment is added to the inside of the 40 parts by weight of the dough, and the sediment is red bean, sweet potato, chestnut or pea.

In the present invention, the moisture content ratio of the dough and the sediment formed in the step (S2) is 1: 0.5 to 1.8.

In the present invention, the second fermentation of the step (S3) is performed at a temperature of 25 to 45°C; And it characterized in that it is carried out for 30 to 90 minutes at 75 to 95% relative humidity.

In the present invention, the rapid freezing of the step (S3) is characterized in that it is performed for 30 to 120 minutes at a temperature range of -50 to -25 ℃.

The manufacturing method of fermented frozen dough for pocket bread of the present invention can produce pocket bread with a soft touch even if it is manufactured using frozen dough that has been completed until the secondary fermentation, and can maintain the touch of soft bread even after time elapses. .

In addition, in the method of manufacturing fermented frozen dough for pocket bread of the present invention, bread can be prepared by optimizing the composition ratio of the blending material and baking directly in an oven without an additional process.

In addition, the method of manufacturing fermented frozen dough for pocket bread of the present invention maintains cold sea stability by adjusting the moisture content ratio of the dough and sediment so as not to affect the volume ratio before and after freezing, and the amount of sediment added to the inside of the dough When the sediment is added, it has an effect that the volume of the bread does not decrease compared to the bread before freezing through the optimal molding method of 20 to 70% of the height of the dough on the top of the dough.

1 is a block diagram schematically showing a method of manufacturing a fermented frozen dough for pocket bread of the present invention.
2 is a view schematically showing the molding step performed in step (S2) in the method for producing a fermented frozen dough for pocket bread of the present invention.
Figure 3 is a photograph showing the dough prepared in (a) Example 1, (b) Examples 2 and (c) Example 3 before freezing the oven baked bread and the oven baked bread after freezing.
4 is a graph confirming the change in the volume (cc) of bread according to the mixing ratio of water.
5 is a graph confirming the change in diameter (mm) of bread according to the presence or absence of enzymes.
6 is a graph confirming the change in volume (cc) of bread according to the moisture content ratio of dough and sediment.
7 is a graph confirming the change in diameter (mm) of bread according to the presence or absence of enzymes.
8 is a graph confirming the change in volume (cc) of bread according to the weight ratio of the emulsifier.

Terms used in the present specification have selected general terms that are currently widely used as possible while considering functions in the present invention, but this may vary depending on the intention or precedent of a technician working in the field, the emergence of new technologies, and the like. In addition, in certain cases, there are terms arbitrarily selected by the applicant, and in this case, the meaning of the terms will be described in detail in the description of the corresponding invention. Therefore, the terms used in the present invention should be defined based on the meaning of the term and the overall contents of the present invention, not a simple name of the term.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in this application. Does not.

The numerical range includes the numerical values defined in the above range. All maximum numerical limits given throughout this specification include all lower numerical limits as if the lower numerical limits were expressly written. All minimum numerical limits given throughout this specification are inclusive of all higher numerical limits as if the higher numerical limits were expressly written. All numerical limits given throughout this specification will include all better numerical ranges within the wider numerical range, as if the narrower numerical limits were expressly written.

Hereinafter, examples of the present invention will be described in detail, but it is obvious that the present invention is not limited by the following examples.

The present invention provides a method for producing a fermented frozen dough for pocket bread comprising the following steps.

(S1) preparing dough by mixing and kneading dough raw materials, and performing primary fermentation;

(S2) adding sediment to the inside of the first fermented dough, and forming the dough; And

(S3) secondary fermentation of the molded dough and quick freezing.

The term "frozen dough" used in the present invention refers to a frozen food prepared to be edible by separately manufacturing a dough mixed to make bread and storing and distributing frozen.

The term "pocket bread" used in the present invention means a generic term for all breads in which filling or sediment is added to the inside of the bread.

The term "fermentation" as used in the present invention is a process in which a specific action occurs together with food and enzymes. When the fermentation is applied to the present invention, the raw material is fermented under constant temperature and humidity conditions to improve its original properties. It means the process of changing.

The term “molding” as used in the present invention means a process of making a certain shape.

In the present specification, when a part "includes" a certain component, it means that other components may be further included rather than excluding other components unless otherwise stated.

In the present invention, the step (S1) is a step of preparing dough by mixing and kneading dough raw materials, and first fermenting it. More specifically, in the step (S1), the dough raw material is put in a kneader (Hobart N50-60) container and mixed at 60 rpm for 10 minutes and 130 rpm for 8 minutes to prepare dough, and the dough is placed in a fermentor at a temperature of 25 To 45 °C; And it can be first fermented for 30 to 90 minutes at 75 to 95% relative humidity.

The dough prepared in step (S1) is 90 to 110 parts by weight of flour; 5 to 30 parts by weight of sugar; 5 to 30 parts by weight of margarine; 5 to 20 parts by weight of eggs; 0.5 to 4.0 parts by weight of yeast; 1.0 to 2.5 parts by weight of salt; 1 to 5 parts by weight of skim milk; And 40 to 60 parts by weight of water; mixing and kneading, and 0.1 to 1.0% by weight of an emulsifier based on 100% by weight of the flour; may be prepared.

The flour may be used as a main material of dough, such as strong flour, gravity flour, or a mixture of strong flour and gravity flour.

Most preferably, the flour has a Gluten Performance Index (GPI) of 0.60 or more and a lactic acid Solvent Retention Capacity (SRC) of 125% or more. More specifically, when the gluten aptitude index is 0.60 or more, the mixed dough may have elasticity. In addition, when the lactic acid SRC is 125% or more, a gluten network is well formed during the mixed kneading, thereby affecting the physical properties of the dough, and improving the baking aptitude.

The sugar acts as a nutrient for the yeast and serves to give the dough a sweet taste. The sugar is preferably used in 5 to 30 parts by weight. When the sugar is contained in an amount of less than 5 parts by weight, it is not fermented sufficiently due to insufficient nutrients of the yeast, and the moisture and sweetness of the bread may be lowered, and when it is included in more than 30 parts by weight, the sweetness and browning reaction are increased. The flavor and appearance of the finished bread can be degraded.

The water controls the viscosity of the dough, uniformly disperses each raw material, and hydrates and swells the starch. When the mixed dough contains more than 60 parts by weight of water, the volume of the bread changes after defrosting the dough and baking it in an oven, so the water is preferably included in 40 to 60 parts by weight in the mixed dough.

The yeast is baker's yeast that causes alcoholic fermentation when mixed with water containing sugar or nutrients added thereto, and increases flavor by controlling the dough and aging it. The yeast may be general dry yeast, instant yeast, or pastry bread yeast, and most preferably may be general dry yeast.

The salt increases the taste and aroma of the bread between the different compositions and regulates the fermentation of the yeast.

The emulsifier may be diacetyltartaric acid ester of monol and diglycerides (DATEM), sodium stearoyl lactylate (SSL), lecithin or a mixture thereof, and most preferably May be sodium stearyl lactate.

The emulsifier may be included as an emulsifier 0.1 to 1.0% by weight based on 100% by weight of the flour. More specifically, if the emulsifier is added in an amount of less than 0.1% by weight with respect to 100% by weight of the flour, the volume of the bread is changed after defrosting the dough and baking it in an oven. It is preferable to add 0.1 to 1.0% by weight based on 100% by weight of the mixed dough.

In addition, the dough is 0.01 to 0.2% by weight of enzymes based on 100% by weight of the mixed dough; And vitamin C 0.02 to 0.2% by weight; may further include.

The enzyme may be xylanase, amylase, or a mixture thereof, and most preferably xylase.

Since the frozen dough contains vitamin C, it can increase the survival of yeast in the frozen dough and maintain a constant volume size to have excellent storage and organoleptic properties.

The vitamin C may be commercially available, and may be extracted from plants, but is not limited thereto.

In the present invention, the step (S2) is a step of adding sediment to the inside of the dough first fermented in the step (S1), and forming the dough.

More specifically, the step (S2) is to remove the gas generated inside the dough by removing the dough from the fermentor in the first fermentation in the step (S1), and adding 30 parts by weight of the sediment to the inside of 40 parts by weight of the dough Thus, it is preferable to mold the dough so that the sediment is not exposed to the outside.

More specifically, referring to FIG. 2, the step (S2) is preferably formed such that the sediment (b) and the dough (a) located on the upper surface of the sediment have a thickness ratio of 1:0.8 to 1:3.2, and the It is preferable to mold the sediment (b) and the dough (c) located on the lower surface of the sediment to a thickness ratio of 1:0.8 to 1:2.2.

The sediment used in the step (S2) may be red bean, sweet potato, chestnut or pea, most preferably red bean sediment.

In addition, the moisture content ratio of the dough and sediment may be 1:0.5 to 1.8. More specifically, when the moisture content ratio of the dough and sediment is 1:0.5 to 1.8, the amount of ice generated inside the dough and the sediment during freezing does not show a significant difference, thereby improving the cold coast stability of the fermented frozen dough for pocket bread of the present invention. It can be maintained, and for this reason, it can have an effect of almost no difference in the volume ratio of bread when baked using fermented frozen dough before and after freezing.

In the present invention, the step (S3) is a second fermentation of the dough molded in the step (S2) and quick freezing.

More specifically, the (S3) step includes the dough molded in the (S2) step at a temperature of 25 to 45°C; And the secondary fermentation for 30 to 90 minutes at 75 to 95% relative humidity, and can be rapidly frozen for 30 to 120 minutes at a temperature range of -50 to -25 ℃.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in a variety of different forms, and only the embodiments make the disclosure of the present invention complete, and common knowledge in the technical field to which the present invention pertains. It is provided to inform a person having a complete scope of the invention, and the invention is only defined by the scope of the claims.

The reagents and solvents mentioned below were purchased from Sigma-Aldrich Korea unless otherwise specified.

Example 1. Preparation of fermented frozen dough for pocket bread

Flour, sugar, general dry yeast, salt, skim milk, and emulsifier (sodium stearyl lactate (SSL)) are first mixed in a kneader container at the mixing ratio of the following [Table 1], and margarine, eggs, and water are added to the container. Added to prepare a second mixed dough. Enzyme (xylase) and vitamin C were additionally added to the mixed dough, and dough was prepared by mixing and kneading at low speed for 10 minutes and high speed for 8 minutes, and the dough was 35 ^o C and relative humidity (RH) 85% The first fermentation was carried out for 30 minutes. The gas inside the first fermented dough was removed, and 30 g of red bean sediment was added to 40 g of the dough, and the total height of the dough was 40 mm, the height of the sediment was 10 mm, and the height of the dough on the upper side of the sediment was 20 mm, The molded dough was second fermented for 60 minutes at 35 ^o C and 85% relative humidity (RH). The second fermented dough was rapidly cooled at -25 °C for 60 minutes to prepare a fermented frozen dough for pocket bread.

[Table 1]

Comparative Example 1. Preparation of general fermented frozen dough

Flour, sugar, dry yeast, salt, skim milk, and emulsifier were first mixed in a kneader container, and margarine, eggs, and water were added to the container to prepare a second mixed dough. Enzyme and vitamin C were additionally added to the mixed dough, and dough was prepared by mixing and kneading at low speed for 10 minutes and high speed for 8 minutes, and the dough was 1 for 30 minutes at 35 ^o C and 85% relative humidity (RH). Tea was fermented. The gas inside the first fermented dough was removed, 30 g of red bean sediment was added to 40 g of the dough, and the molded dough was second fermented for 60 minutes at 35 ^o C and 85% relative humidity (RH). I did. The second fermented dough was rapidly cooled at -25 °C for 60 minutes to prepare a fermented frozen dough for pocket bread.

[Table 2]

For reference, in Comparative Examples 1 to 3, general dry yeast (yeast), amylase (enzyme) and sodium stearyl lactate (emulsifier) were used, and in Comparative Example 4, cold sea stable yeast (yeast), amylase (enzyme ) And sodium stearyl lactate (emulsifier) were used. In addition, in Comparative Example 5, an enzyme was not added while using normal dry yeast (yeast) and sodium stearyl lactate (emulsifier).

Experimental Example 1. Confirmation of the effect according to the mixing of water

In order to confirm the difference in the effect according to the amount of water in preparing the dough, bread was prepared by baking in an oven using the dough of Example 1, Example 2, and Comparative Example 1, and finally, the size of the prepared bread was confirmed. And the results are shown in FIG. 4.

Referring to FIG. 4, it can be seen that the bread prepared using the dough of Examples 1 and 2 showed almost no change in bread size from the bread before freezing even after freezing for 24 hours, whereas in Comparative Example 1 for 24 hours It can be seen that the size of the frozen bread is reduced by about 15% compared to the size of the bread before freezing.

Experimental Example 2. Check the effect according to the weight ratio of emulsifier

In order to check the difference in the effect according to the weight ratio of the emulsifier in preparing the dough, bread was prepared by baking in an oven using the dough of Example 1 and Comparative Example 2, and finally the volume of the prepared bread was confirmed. The results are shown in FIG. 5.

Referring to FIG. 5, in the case of Example 1 containing 0.5% by weight of an emulsifier, the volume change rate of bread is about 8%, while in the case of Comparative Example 2 containing 0.25% by weight of the emulsifier, the volume change rate of bread is 19.23%. I can confirm.

From the above results, when the optimum mixing ratio and the addition of the sediment added inside the dough, the molding method by adjusting the height between the sediment and the upper side of the bread has the effect that the volume of the bread does not decrease compared to the bread before freezing. Can be confirmed.

Experimental Example 3. Check the effect according to the moisture content ratio of dough and sediment

In order to check the cold sea stability effect according to the moisture content ratio of dough and sediment, bread was prepared by baking in an oven using the dough of Example 1 and Comparative Example 3, and finally, the volume of the prepared bread was confirmed. Is shown in FIG. 6. For reference, the moisture content of the dough and sediment used in Example 1 and Comparative Example 3 are shown in Table 3 below.

[Table 3]

Referring to FIG. 6, it can be seen that the volume change rate of Example 1 in which the moisture content ratio of dough and sediment is 1:0.98 is only about 6.14%. On the other hand, it can be seen that the volume change rate of Comparative Example 3 in which the moisture content ratio of dough and sediment is 1:1.36 reaches about 57.63%.

From the above results, it can be seen that in the case of the fermented frozen dough prepared according to the present invention, when the water content ratio with the sediment is 1:0.8 to 1.2, cold sea stability is maintained and the volume change rate of bread after baking is significantly reduced.

Experimental Example 4. Effect confirmation according to yeast

In order to confirm the difference in the effect according to the type of yeast in preparing the dough, bread was prepared by baking in an oven using the dough of Example 1 and Comparative Example 4, and finally the size of the prepared bread was confirmed. The results are shown in Fig. 7 and the following [Table 4].

[Table 4]

Referring to FIG. 7 and [Table 4], it can be seen that the bread prepared using the dough of Example 1 showed little change in bread size after freezing for 24 hours and 7 days from that of the bread before freezing. On the other hand, in the case of Comparative Example 4, it can be seen that the size of the bread frozen for 7 days was reduced by about 27% compared to the size of the bread before freezing.

Experimental Example 5. Confirmation of cold sea stability according to enzymes

In order to confirm the difference in the effect according to the presence or absence of enzymes in preparing the dough, bread was prepared by baking in an oven using the dough of Example 1 and Comparative Example 5, and finally the prepared bread diameter was confirmed. The results are shown in FIG. 8.

Referring to Figure 8, in the case of Example 1 containing xylase, the change in the diameter of the bread was about 7%, whereas in the case of Comparative Example 5 not containing the enzyme, the change in the diameter of the bread was about 20%. have.

From the above description, it will be understood that those skilled in the art belonging to the present invention may be implemented in other specific forms without changing the technical spirit or essential features of the present invention. In this regard, the embodiments described above are illustrative in all respects, and should be understood as non-limiting.

Claims (8)

(S1) preparing dough by mixing and kneading dough raw materials, and performing primary fermentation;
(S2) adding sediment to the inside of the first fermented dough, and forming the dough; And
(S3) secondary fermentation of the molded dough, and rapid freezing of the molded dough; Method for producing a fermented frozen dough for pocket bread comprising a. The method of claim 1,
The dough prepared in the step (S1),
90 to 110 parts by weight of flour; 5 to 30 parts by weight of sugar; 5 to 30 parts by weight of margarine; 5 to 20 parts by weight of eggs; 0.5 to 4.0 parts by weight of yeast; 1.0 to 2.5 parts by weight of salt; 1 to 5 parts by weight of skim milk; And 40 to 60 parts by weight of water; and kneading the mixture,
0.1 to 1.0% by weight of an emulsifier based on 100% by weight of the flour; a method for producing fermented frozen dough for pocket bread, comprising: The method of claim 2,
The dough is based on 100% by weight of the mixed dough,
0.01 to 0.2% by weight of enzyme; And vitamin C 0.02 to 0.2% by weight; Method for producing fermented frozen dough for pocket bread, characterized in that it further comprises. The method of claim 1,
The first fermentation of the step (S1),
Temperature 25 to 45 °C; And a method for producing fermented frozen dough for pocket bread, characterized in that carried out for 30 to 90 minutes at a relative humidity of 75 to 95%. The method of claim 1,
The (S2) step,
30 parts by weight of the sediment is added to the inside of the 40 parts by weight of the dough,
The sediment is a method of manufacturing fermented frozen dough for pocket bread, characterized in that red beans, sweet potatoes, chestnuts or peas. The method of claim 1,
The method for producing fermented frozen dough for pocket bread, characterized in that the moisture content ratio of the dough and the sediment molded in step (S2) is 1: 0.5 to 1.8. The method of claim 1,
The second fermentation of step (S3),
Temperature 25 to 45 °C; And a method for producing fermented frozen dough for pocket bread, characterized in that carried out for 30 to 90 minutes at a relative humidity of 75 to 95%. The method of claim 1,
The quick freezing of the step (S3),
Method for producing fermented frozen dough for pocket bread, characterized in that carried out for 30 to 120 minutes at a temperature range of -50 to -25 ℃.

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