Effects on the dough properties

  1. active
  2. active
  3. active

By the use of soaked grain, hot soaked grain and boiled grain, a change in the dough texture can take place depending on the quantity used:

  • increase in the dough yield possible or necessary
  • more rapid dough development
  • the dough texture becomes shorter with high quantities used
  • faster final proof
  • reduced fermentation stability
  • adjustment of the quantity of yeast and the quantity of acid to avoid faults in the baked goods