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AACC International Approved Methods - AACC Method 10-11.01. Baking Quality of Bread Flour -- Sponge-Dough, Pound-Loaf Method

AACC International Approved Methods

Baking Quality

AACCI Method 10-11.01
Baking Quality of Bread Flour -- Sponge-Dough, Pound-Loaf Method

VIEW METHOD

Objective
This method provides a bread-baking test for assessing the quality of wheat flour by a sponge-dough method. It involves a two-step process. In the first step, the sponge is made by mixing part of the total flour with water, yeast, and yeast food. The sponge is allowed to ferment 4 hr. In the second step, the sponge is incorporated with the rest of the flour, water, and other ingredients to make dough. This method may also be used for wheat-based composite flours and for other ingredients that may affect loaf characteristics.