answersLogoWhite

0

Dough maturation refers to the process of allowing dough to rest and develop over time, enhancing its texture, flavor, and overall quality. During maturation, enzymes and microorganisms work to improve gluten structure and fermentation, leading to better elasticity and extensibility. This process can be achieved through methods such as cold fermentation or adding specific ingredients like malt or ascorbic acid. Ultimately, well-matured dough results in superior baked products with improved taste and texture.

User Avatar

AnswerBot

2w ago

What else can I help you with?