glutathione dough temperature I tried the chart method instead of doubling size for bulk fermentation. : r/Sourdough A Guide to Reducing Agents
A Guide to Reducing Agents in Dough Blog BAKERpedia Effect of glutathione on wheat dough properties and bread quality ScienceDirect The thermotolerance of industrial yeast strains in a dough matrix determines their impact on the oven rise during bread baking ScienceDirect Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough ScienceDirect The Science of No Knead Dough: Biochemical Gluten Development
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