In the production of wheat baked goods, the processing of wheat sponges and wheat sourdoughs is gaining more and more in importance. On the one hand, this is due to the raised expectations of quality in regard to wheat baked goods and, on the other, to the present-day flour qualities with high gelatinization temperatures and low enzyme activities. In a broader sense, wheat sourdoughs also belong to the wheat sponges. As a result of their objective, composition and dough method, these take a special position.
