Specialty literature considers that optimum temperature for dough is 28-30ºC. During the process of kneading, the temperature of dough increases one hand thanks to the heat produced by hydration of flour particles, and the other hand thanks amount of mechanics energy who is transformed in thermal energy. If optimum temperature is get over, the elasticity and firmness is changed because fermentative activity are crowing. If temperature is below the optimum the plasticity of dough is decreases and that affect the quality of finite products.
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