Cereal Chem 58:508 - 512.  |  VIEW ARTICLE
Sponge-and-Dough Bread. I. Reduction of Fermentation Time and Bromate Requirement by the Incorporation of Salt in the Sponge.

R. H. Kilborn, S. Nomura, and K. R. Preston. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

The effects of adding 0-1% salt to the sponge at varying bromate levels and sponge fermentation times upon the baking quality of sponge-and-dough bread produced from Canadian wheat flours were studied. With a 4.5-hr sponge fermentation, addition of sponge salt at levels of 0.5 or 1% based upon total flour produced superior bread compared to that produced with sponge salt levels of 0 and 0.15%. In addition, optimum bromate requirements were 5-15 ppm lower with the higher sponge-salt levels. With a 2.5-hr sponge fermentation, bread of inferior quality was produced when 0.15% salt was added to the sponge. However, with 1% sponge salt, bread quality was excellent with the short fermentation time, whereas optimum bromate requirements were similar to those of the standard procedure (0.15% sponge salt and a 4.5-hr fermentation). The results suggest that the addition of 1% sponge salt in commercial sponge-and-dough procedures may provide a method of reducing sponge time and/or oxidation requirements without any basic changes in processing conditions.