Trying to understand a dough initial airbubbles, size and distribution etc, impact on dough strenght and the proofing and baking wheat dough bread ?

The dough strengening is about the oxygen and gluten. The bubbles them self is about helping the yeast doing "its job". There is also a rheology part of having small aribubbles in the dough. But...

07 March 2016 2,784 4 View