Use of wheat sponges and wheat sourdoughs

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The use of wheat sponges and wheat sourdoughs for soft baked goods has proven itself many times over. Whether these precursors are used is determined depending on the flour quality, recipe and desired final result. With wheat sponges, an improved swelling of the flour components, an enzyme activation and an enhanced freshkeeping of the baked goods are achieved. The crumb becomes moister, with, at the same time, enhanced crumb elasticity, slicing properties and spreadability.

Doughs which are made with the use of a sponge are more plastic, more relaxed and more machinable. The so-called “pan flow” is improved, i.e. the dough pieces flow better into the corresponding moulds during the final proof time and achieve a more uniform baked goods shape.

In addition, an influence on the dough temperature is enabled via cooled, stockpiled wheat sponges. Also the use of yeast can be reduced. In the case of doughs which are rich in fat and sugar, a sponge is also used to enhance the proof performance of the yeast.

Wheat sourdoughs are used for soft baked goods to enhance the smell and taste as well as to extend the microbiological keeping quality. The quantities of addition depend on the pH value and degree of acidity as well as the desired result.

Good results in regard to aroma, slicing properties and crumb elasticity are achieved using IREKS-WEIZENSAUER. The uniformity and the aroma profile are advantages of the dried sourdough.
A company’s own wheat sourdoughs can be a source of faults in soft baked goods and cause a grey crumb, a blotchy upper surface of the baked goods or irregularities in taste.