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AACC

10-10.03

Optimized Straight-Dough Bread-Baking Method

1999

8

AACC 2021 online

This method provides an optimized bread-baking test for evaluating wheat flour quality and various dough ingredients using a straight-dough method. All ingredients are incorporated in the initial mixing step, and mixing time, oxidation level, fermentation time, and water absorption are optimized and balanced. Fermentation time may vary from 70 to 180 min, and proof time may vary from 24 to 60 min. A 90-min fermentation and a 33-min proof are recommended. The method is applied to determine the effect of environment, variety, dough ingredients, wheat flour protein, other components, and baking techniques on bread.