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AACC

10-11.01

Baking Quality of Bread Flour—Sponge-Dough, Pound-Loaf Method

1999

3

AACC 2021 online

This method provides a bread-baking test for assessing the quality of wheat flour by a sponge-dough method. It involves a two-step process. In the first step, the sponge is made by mixing part of the total flour with water, yeast, and yeast food. The sponge is allowed to ferment 4 hr. In the second step, the sponge is incorporated with the rest of the flour, water, and other ingredients to make dough. This method may also be used for wheat-based composite flours and for other ingredients that may affect loaf characteristics.