تأثير الرماد على العجينه effect of ash on dough
مرسل: الأحد مايو 06, 2018 6:48 am
Minerals act as a buffering agent, allowing bacteria to produce more acids therefore the acidity level of the dough is high enough to hinder their growth. In other words, greater ash content may result in greater perception of sourness in your bread.
Greater ash content may also speed up fermentation activity, improve dough strength (around 0.5 ash content enables balanced properties of strength), and enhance the nutrition, colour, and flavour of bread products. However, in excess, ash content may weaken dough and reduce its gas retention.
Greater ash content may also speed up fermentation activity, improve dough strength (around 0.5 ash content enables balanced properties of strength), and enhance the nutrition, colour, and flavour of bread products. However, in excess, ash content may weaken dough and reduce its gas retention.