Processing parameters for wheat sponges and wheat sourdoughs

  1. active
  2. active

Table 9.2: Parameters and results of wheat sponges and wheat sourdoughs

The quantity of addition of wheat sponges and wheat sourdoughs corresponds to the percentage
of flour used. A quantity of addition of 20 % corresponds to a wheat flour percentage of 20 kg of 100 kg total flour plus the relevant water addition.

In contrast to wheat sponges, wheat sourdoughs are processed in one or several stages. One fundamental characteristic of wheat sourdoughs is the desired formation of acids by the use of starter cultures or by the reproduction of microflora (spontaneous sourdough) inherent to the flour. In the case of wheat sourdoughs, approx. 7 – 20 degrees of acidity are formed, with the use of flours rich in minerals, also more than 20 degrees of acidity.

In the case of wheat sponges, no formation of acid is pursued. Wheat sponges which have been stored for too long or wheat sponges which have become sour as a result of foreign fermentations are not counted to the wheat sourdoughs.

An addition of salt to wheat sponges and wheat sourdoughs enables, due to the reduction of enzymatic processes, a longer standing time, counteracts a subsequent darkening and increases the stability of the doughs. The quantity of salt has to be considered in the
calculation of the recipe, however. For this reason, an addition of salt is mostly dispensed with.