3.2.2. Proofing time
There was a significant decrease in proofing time with the application
of EWF or PGS in dough formulations: 5% substitution by EWF contributed
to 42.17% reduction in proofing time, and 5% substitution by
PGS contributed to 51.81% reduction in proofing time. This is a great
gain in the breadmaking process, since there would be a reduction of
time of use of the proofing chamber (decreasing processing time),
with a consequent reduction in production costs. These raw materials
may be able to solve one of the greatest problems of frozen dough technology,
which are the longer proofing times.