date:May 11, 2016
ring dough fermentation and baking. The ingredients and the process determine both flavor and texture of bread, said Michael Beavan, director of technical services, Watson.
The flavor of wheat bread can be enhanced by increasing the concentration of amino acids in dough. Amino acids are generated in dough by flour proteinases. The highest proteinase activity is seen in acidic or reduced dough. Dough pH value is the determinant of which amino acids are produced. The texture of bread is highly inf