glutathione dough temperature Reinventing the Bread Baker's DDT Formula, Pt 1 The Importance of Dough Temperature
The Importance of Dough Temperature in Baking The Perfect Loaf The Science of No Knead Dough: Biochemical Gluten Development Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough ScienceDirect Know your Dough by Andrew Janjigian Wordloaf Baking with yeast The Bake School Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation Guo 2021 International Journal of Food Science & Technology Wiley Online Library
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