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- Loveday, Simon M.; Huang, Victor T.; Reid, David S.; Winger, Ray J.
- Critical reviews in food science and nutrition 2012 v.52 no.5 pp. 390-409
- frozen dough, etc ; dough development; equipment; food research; quality control; water activity; wheat flour; yeast breads; Show all 8 Subjects
- ... Water is an integral part of wheat flour dough—the amount, physical state, and location of water are crucial to the formation of a dough that will hold gas and produce an open, aerated crumb structure in the final product. This has been understood for centuries by craft bakers, who were highly attuned to the “feel” of dough in their hands. In the 20th century, empirical instruments were invented t ...