Core Viewpoint - The article emphasizes the importance of understanding the variables affecting dough quality in bread making, including mixing techniques, water content, and temperature, to achieve optimal results in bread production [1][2][8]. Group 1: Dough Mixing Techniques - The state of the dough can vary significantly based on mixing methods, moisture content, dough temperature, and ingredients used [2]. - Insufficient mixing can prevent gluten from forming properly, leading to smaller bread with thick bubble membranes [14]. - Overmixing can damage the gluten structure, resulting in a sticky and uneven dough [16]. Group 2: Water Content and Temperature - The ideal water absorption rate varies depending on the type of flour used, with higher protein content leading to higher absorption rates [34][55]. - The dough temperature is crucial; for example, a lower temperature can slow yeast reproduction, resulting in smaller bread with less flavor [25]. - Adjustments in water temperature are necessary based on environmental conditions to maintain the desired dough temperature [58][60]. Group 3: Ingredient Effects - Salt tightens the dough and enhances gluten elasticity, while forgetting to add salt can lead to a sticky dough [37][40]. - Excess sugar can inhibit gluten formation, making the dough difficult to combine [42][43]. - Fats can coat gluten proteins, preventing proper bonding and leading to a loose dough structure [46]. Group 4: Practical Tips for Dough Preparation - Controlling room temperature and using cold ingredients can help manage dough temperature during summer [60][61]. - Adjusting the order of ingredient addition can also help control dough temperature [66]. - Monitoring humidity levels is essential, as high humidity can require adjustments in water content to maintain dough consistency [71].