glutathione dough temperature Recent practical researches in the development of gluten-free breads Know your Dough - by
Know your Dough by Andrew Janjigian Wordloaf What is the correct rise percentage for sourdough dough? Effect of glutathione on gelatinization and retrogradation of wheat flour and starch ScienceDirect Revealing the influence mechanism of pre fermentation degree and storage temperature fluctuations on frozen steamed bread dough quality ScienceDirect Why does desired rise percentage change with temperature in sourdough proofing? Unveiling the dynamic interactions of glutenstarchwater in frozen dough: An indepth review Rasheed 2025 Comprehensive Reviews in Food Science and Food Safety Wiley Online Library
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