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...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2025-04-01
|
| Schriftenreihe: | Fermentation |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2311-5637/11/4/206 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|