Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% Saline
A 5% salt solution was used to make sponge dough from wheat flour. We devised a new starter (wheat flour saline culture) by adding 5% saline to wheat flour and incubating it for 24 h. The dough’s rise was enhanced by adding wheat flour saline culture to the dough: after two hours, the dough volume i...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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MDPI AG
2025-04-01
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| Edice: | Fermentation |
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| On-line přístup: | https://www.mdpi.com/2311-5637/11/4/206 |
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