Impact of resting time between mixing and shaping on the dough porosityn and final cell distribution in sandwich bread

摘要

Experiments were carried out to study the effects of resting time (also well known as first proofing) on properties of dough and bread. Three resting times were used in the experiment: 0, 10 and 20 min. The results indicated that resting time significantly (p < 0.05) affects the properties of dough and bread. Porosity of the dough increased with increase in resting time. Decrease in the number of smaller bubbles and increase in the median pore area of the bubbles present in the dough was obse