glutathione dough temperature Recent practical researches in the development of gluten-free breads The thermotolerance of industrial yeast
The thermotolerance of industrial yeast strains in a dough matrix determines their impact on the oven rise during bread baking ScienceDirect Enhancement of Wheat Flour and Dough Properties by Non Thermal Plasma Treatment of Wheat Flour Why does desired rise percentage change with temperature in sourdough proofing? Understanding dough temperature chart for sourdough? Effect of glutathione on gelatinization and retrogradation of wheat flour and starch ScienceDirect
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