Baking Technology : Started in Kitchen now a Technology!

Knock Back: Punching & Pressing Dough after the bread Ist rise ( For Bursting of Tiny air bubbles) #Malting: Controlled Germination and drying process that changes the micro-structure of the wall# Proofing : For Yeast Bread allowing to Rest and Rise a final time before bake (Yeast and optimum temperature as driving factor # Fungal alpha amylase : (Degrade the the damaged starch in wheat flour into small dextrins thus , allowing yeast to work during dough formation, Proofing and early stage of baking.)# Beta Amylase : Promote hydrolysis of maltose

Salt vs Sugar: Salt Act as Flavoring agent /Strengthen Gluten Network/Slow down the fermentation process whereas, Sugar aid in fermentation, color and crust development.