There has been an increase in the no-time dough mixing method. Some bakers prefer to call this a short straight-dough method since a short resting period of approximately 30 to 40 min may be allowed before the dough is machined in scaling, rounding, preliminary prooofing and molding.

When high-speed mixing equipment is not available - for instance in many developing countries, and a single flour of weaker quality is the only flour available, bakers use a modified no-time dough method. They mix the doughs in slow speed mixers and then send them through dough brakes for final development. These bakers are now also using chemical additives. A delayed salt procedure is employed where the salt is added in the final stages of dough development. The delay in salt addition enables the yeast to overcome the initial lag in fermentation and allows for exxtensibility of the gluten structure to a moderate degree. This procedure places stress on the gluten structure. The use of sodium stearoyl-2-lactylate has also helped bakers with a weak flour to strengthen gluten structure and increase absorption. It acts as a softener where no fat is used in the bread doughs. Bakers who used small percentages of fat in their douth have reduced the amount of fat or eliminated it entirely to lower production costs.

Pre-mix dough bases are available for a variety of yeast-raised products. The rye dough cultures eliminate the need for preparing the old-fashioned sour doughs, which are made with rye flour and water and conditioned slowly to reach the proper degree of acidity and sponge-dough activity. There are a variety of other pre-mix bases which eliminate the time period for sponge dough requirements. However, bakers should be aware that product characteristics change with the use of these pre-mix dough preparations. Reducing the amount of salt in bakery foods - as in other foods - is a nutritonal matter under consideration. The no-time or short fermentation of doughs will allow for a reduction of salt. Testing the dough conditioning and results are necessary to determine suitable levels of salt.

It is customary for bakers to examine and evaluate a baked product and then stress its faults. For example, in judging bread, the factors to be scored are gicen a percentage rating. Each factor is then evaluated. Those with a very low score anre termed problems, and procedures for resolving the problems are then instituted. However, such conditions of production as climate, quality of flour and other ingredients, type of product, and production equipment should be consisered before establishing standards of quality.

Technorati Tags: absorption, basic ingredients, bun, chemical additives, dough development, dough mixing, fermentation, flour, hydration, lactylate, mix dough, moderate degree, molding, percentages, salt addition, slow speed, speed mixers, sponge, yeast

Bookmark It

Hide Sites

The following are common additives and their function: (more…)

Technorati Tags: absorption, bakers, bakery, basic ingredients, breads, chemical additives, chemicals, flour mill, l cysteine, oxidation, oxidizer, parts per million ppm, potassium bromate, potassium iodate, softness, speed mixers

Bookmark It

Hide Sites

Note: There is an email link embedded within this post, please visit this post to email it.

Technorati Tags: Final Mix Bun Dough, Peerless Rollerbar Mixer

Bookmark It

Hide Sites

Note: There is an email link embedded within this post, please visit this post to email it.

Technorati Tags: Industrial Dough Mixer, mixer

Bookmark It

Hide Sites

Cold water should be used for bread soughs to counteract friction-temperature buildup during during mixing. Modern mixing equipment automatically sets the temperature of the water and the cooling jackets of the mixes maintain the desired dough temperature. Smaller plants and retail bakers use ice or chilled water for the dough temperature. This is especially important in warm or hot climates. Dough temperature of 78°-80°F is desirable. Where shop conditions are affected by extreme cold, bakers will often increase water temperature for the doughs to maintain the production schedule. Increased yeast is used in those circumstances. It has been proven that cold water temperature allows for an increase in water absorption. A high dough temperature out of the mixer often results in a softening of the gluten structure and a release of some of the water from the starch particles. From experience, bakers who use a weaker flour and mix with slow speed mixers usually make stiffer doughs knowing that a softening of dough will take place in the final dough development. Bakers who use a dough brake for final dough conditioning use more dusting flour to eliminate the problem of sticking.

How the dough is mixed is important to its retention of the water. Overmixing the dough will result in the release of moisture. Undermixing will result in under-hydration of the starch particles and insufficient gluten development to retain the structure that contains the water absorbed by the starch particles. Overmixing usually takes place in high speed mixers. Mixing time should be adjusted to the quality of the flour. The same mixing time for a weaker flour will result in overmixing and a sticky dough due to moisture release.

Bakers usually use a gluten stretch test for the first dough made from a new delivery of flour. Stretching a piece of the developed dough in the mixer should show the gluten structure to be smooth and extensible and with light passing through the stretched dough. Weaker flours will develop in a shorter mixing period. It is important to note that doughs made with a good quality flour will have better mixing and conditioning tolerance. Bakers who blend flours for the prodution of soft and sweet type yeast-raised products would do well to check the flour specifications from the flour mill for a desirable blend. For example, a good quality short patent flour of 12 percent protein may be used for soft rolls and sweet rolls in place of a blend of high gluten and softer flour. Major problems arise for bakers who have only one type of flour to work with and the quality of that flour varies with each shipment. In developing countries, flour is often weaker and bakers cope with production problems by using stiffer doughs and a no-time dough conditioning method.

Note: There is an email link embedded within this post, please visit this post to email it.

Technorati Tags: chilled water, cold water, dough development, flour, slow speed, speed s, starch, water absorption, water temperature, yeast

Bookmark It

Hide Sites

The amount of water that a bread or other yeast-raised dough can absorb is of great importance. Since water is practically cost free, an increase in water absorption means an increase in yield. Increased moisture in the dough also results in increased moisture in the baked product, producing a softer crumb and increased shelf life.

The amount of water absorbed into a bread dough is largely controlled by the quality of the flour. The temperature of the water and the proper mixing of the dough are also important. But the type and quality of the flour are the key factors to water absorption. A flour milled from a fine quality wheat and of average extraction will have a fine starch fraction and a high gluten-forming protein content in the range of 12.5 to 14%. This flour ensures maximum absorption of water and retention of the moisture during dough conditioning and final operations for bread production. Since cost factors are considered, bakers may opt for a lesser quality flour and blend it with a good quality flour. The practical production test of flour is usually the best way to determine values.

Doughs made from a lesser quality flour, especially for bread and roll production, tend to become sticky and difficult to handle. Increased dusting flour is then required for makeup, particularly in the scaler-rounder and in the molding of the bread. The dusting lour adds to the production costs. Flour quality becomes even more important in the production of variety breads where as much as 20%  of the dough content are added variety grains. Bran, wheat germ, soya flour, corn meal, and similar grains used for breads must be supported by a strong flour. Bakers often add gluten flour for this purpose. Variety breads have a lesser volume by weight than does regular white pan bread. Hard-type breads and rolls require a stronger flour to support the units on proof and provide the desired oven spring in the initial stages of baking.

…..to be continue

Note: There is an email link embedded within this post, please visit this post to email it.

Technorati Tags: bread dough, bread production, crub, flour quality, gluten, maximum absorption, molding, production test, protein content, quality flour, water absorption, wheat, yeast

Bookmark It