Hay,Why should we reach a temperature of 28 ° C in a 60% water dough?
What happens in the dough chemically in the dough?
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Expert's answer
2017-12-22T04:47:27-0500
Answer: At a temperature of 28°C in and 60% of water content microorganisms present in dough are in the optimal conditions and therefore can proceed with consuming organics and delivering enzymes to the dough.
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