ABSTRACT
Plain leavened bread is originally produced from four ingredients: cereal fl our, water, yeast or other leavening agent and salt (Dewettinck et al. 2008). Wheat fl our is particularly suitable for baking leavened loaves because it contains large amounts of gluten-forming proteins, which makes the dough soft, elastic and resistant, capable to rise and produce bread with soft, elastic and open crumb (Cauvain and Young 2007).
