![]() Gluten must be well-developed to retain gas during proofing. In a short, no-time bread dough the gluten matrix must be developed at the end of kneading. The dough will also undergo fermentation, producing organic acids and ethanol, which (amongst other things) aid the gluten’s ability to retain gas and stretch. Long bulk fermentation periods lead to the natural development of the gluten matrix. Whilst a little (sub 2%) makes little difference, higher amounts of fat or additional sweeteners produce a less crusty bread.
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