Sponge batters/dough

Sponge Batter or Sponge Dough or Flour Brew... 

The fundamental difference between this process and bulk fermentation or sponge batter processes is that the dough development is achieved by a combination of high mechanical energy and chemical action. 

The Process. A reasonable process to make this product would be to mix a straight dough with 10% sugar, 1% salt, and 4% margarine (or butter) with 9% yeast. All of these percentages are based on the weight of the flour. A sponge batter method could also be used. 

The three dimensional form can be best visualised as a swiss roll, where jam represents the water and the sponge is the lipid layer with the polar head interacting with the water. These structures are important in the stabilisation of doughs and batters and in particular in promoting foam stabilisation at the air / water interface. 

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