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The degree of gluten release of dough will determine the fineness of the bread. The whole process of kneading the dough is the process of forming the tissue toughness of the dough.The initial stage of the dough (the stage of the gluten release)At the beginning of the flour and other materials mixing
03
2018-07
The speed of the bread dough mixers have a great influence on the time of stirring and gluten extension. The fast stirring of the dough is quick to roll up, the short time to completed, and the dough is better after being stirred. Slow agitation requires a longer roll-up time, while the dough reache
