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Baking with yeast The Bake School Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough ScienceDirect Dough Temperature. Why it matters, and how to maintain it. 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 Will Mixing In Salt and Sugar Kill Your Yeast? Tom Lehmann Says 'Not Always' PMQ Pizza Dough Temperature, Percentage Rise, and the Aliquot Method Explained
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