Food & Nutrition

Arab Journal of Food & Nutrition
54. Production of Kmaj Bread by Sponge and Dough Method (2002)
Radwan Y. Aju\ University of Jordan
Supervisor: Dr. Ayed S. Amr
The objective of this study was to investigate the possibility of using the Sponge
and Dough method in the production of Kmaj bread (thick and thin) from Straight
Grade flour, and to compare the resulting bread with that obtained by the Straight
Dough method from the same type of flour.
The results show that bread produced with this method gave bread with superior
specific volume, better overall quality and improved storage stability as compared to
that produced by the Straight Dough method.
Using of the Sponge and Dough method, none-the-less, has some drawbacks,
mainly longer fermentation time, more mixing requirements, and more space and
labor. Overcoming these problems makes the method quite suitable for commercial
application.
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Volume 70 11, No. 25, 2011