A distinction is made in the production of bread and bakery products between sponge and dough, in which the dough is produced in stages using a starter dough or preferment, and straight dough with a single complete dough.Starter dough is produced traditionally to lighten yeast-raised types of dough and is used for producing not only bread and bakery products but also fine patisserie. The functions of starter dough can be summarised as follows:
Medium for developing the required micro-organisms
Accurate creation of acids affecting flavour
Accurate creation of flavor precursors and flavors
Creation of gas to lighten the dough
Improvement of dough quality
The term “starter dough” is regarded as the overall category term for all types of dough with the following characteristics:
Starter dough is produced prior to the main dough. They are thus ingredients for the main dough.
Their purpose is: to swell grain-flour products > to accelerate a controlled degradation of ingredients through the grain’s own enzymes
to give the added micro-organisms such as yeast the necessary time to form flavors and acids to the required extent.
Definition of starter dough:
Starter dough consists of grain flour products, water, and added micro-organisms such as lactobacilli and/or yeasts. In addition to the swelling of the solid ingredients, controlled micro-biological and enzymatic processes also take place. The micro-biological activities are transmitted to the main dough without causing any loss of quality.All according to the type of bread and the exact desired flavor, the proportion of starter dough will be somewhere in the range from 15 to 40 percent. The starter dough is thus a functional component part of the main dough, and is regarded as determining its quality.
starter dough
