Effects of dough temperature
OK I'm in pondering mode...
Apart from fermentation time (and the indirect effects that this has on acidity levels, breakdown of starches etc.), I can't think of any other reasons why dough temperature should affect the quality of bread.
I'm particularly interested to learn if dough temperature has a direct effect on gluten...do higher temperatures favour elasticity or extensibility?
Perhaps dough temperature affects enzyme activity...and therefore protease....hence the elasticity/extensibility....
Perhaps certain amylases are more efficient at higher temperatures and therefore different sugars are available...important for sourdough since lactobaciili metabolise sugars differently to yeast...?
Do particular flours have specific 'ideal' dough temperatures...and if so, why? It's all a mystery to me!
As always, any information and help is much appreciated.