Abstract
Over the years bakers have sought ways to extend the working life of dough, which is otherwise largely limited by the natural processes of yeast fermentation, enzymic activity and structural relaxation of the gluten. Improvements in production efficiency have been the main driving force for the baker to seek such extensions in dough life. For example, some products are required in small numbers, which necessitates mixing small batches of dough, but maximum production efficiency is more often achieved by producing larger quantities of dough than those needed for a single day’s product sales. Other driving forces for extending dough shelf life have included the avoidance of unsocial working hours and local restrictions on night baking.
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Cauvain, S.P. (1998). Dough retarding and freezing. In: Cauvain, S.P., Young, L.S. (eds) Technology of Breadmaking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2199-0_6
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DOI: https://doi.org/10.1007/978-1-4615-2199-0_6
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