TECHNOLOGY OF PREPARATION
PREPARATION OF THE TEST is associated with a number of complex physical, biochemical, microbiological, colloidal and other processes. The speed and nature of their flow depend on various factors, including on the quality of the main and auxiliary raw materials, on the ratio of the components of the dough, on the intensity and duration of mechanical action on the dough during kneading, on the duration and temperature of dough, etc.
This material has been with me for a long time, I don't even remember from which site I copied it.
Nevertheless, it seems to me very interesting for understanding the processes occurring in the dough, dough piece during proofing and baking bread.
OPA AND TEST TEMPERATURE
Influence of the temperature of the dough on its properties, the course of the technological process of preparation and the quality of bread
Temperature - one of the main factors, using which the technologist can regulate the course of the technological process of dough preparation.
Temperature change affects all processes in the dough: enzymatic, microbiological and colloidal.
The temperature of the dough and dough has a great influence on the microflora of the dough and its vital activity.
It should be borne in mind that the optimum breeding temperature for baker's yeast is kept at 25 ° C, while the optimum temperature for alcoholic fermentation is about 35 ° C.
At elevated temperatures (30-40 ° C) in the dough or dough, more favorable conditions are created for the life of acid-forming bacteria. As a result, the acidity of the dough or dough increases.
As a result of an increase in temperature, the elasticity of gluten decreases and its extensibility and spreadability increase. The quality of the weak gluten is especially deteriorated. When the temperature of the dough changes from 25 to 35 ° C, its physical properties change.
An increase in the temperature of the dough "weakens" it and the gluten, and a decrease in "strengthens" it.
This is explained, obviously, by the fact that with an increase in the temperature of the dough, the rate of the processes of swelling and peptization of flour colloids, as well as the action of dough enzymes, increases.
In production, dough and dough are usually prepared at a temperature of 26-32 ° C.
It is advisable to cook dough made from weak flour at a lower temperature. An increased temperature of dough keeping can be recommended only for dough made from "strong" flour.
It should be remembered that an increase in the temperature of the dough (up to 35 ° C) forces alcoholic and acidic fermentation in it.
THE INFLUENCE OF THE MOISTURE OF THE DOUGH ON ITS PROPERTIES AND QUALITY OF BREAD
The ratio of flour and water in the dough is important in bakery technology.
production. It determines the physical properties of the dough, the course of colloidal, biochemical and microbiological processes, the change in the properties of the dough when processing it with dough cutting machines, the behavior of the dough during proofing, during baking and the yield of bread and bread products.
For 100 kg of flour in the dough, there are 30 to 85 liters of water.
The ratio of flour and water depends on a number of factors: flour moisture; leaving her; the kind of cereal from which the flour is obtained; flour properties; varieties of bread and bakery products; the amount of sugar, fat and other ingredients in the dough; dough preparation method, etc.
The moisture content of the crumb or whole product for each grade is set by the standard.
THE RATIO OF FLOUR AND YEAST IN THE Dough significantly affects the properties of the dough, the course of the technological process and the quality of the bread. Compressed yeast in the preparation of wheat dough can be used from 0.5 to 6.0% by weight of flour.
Their number depends on a number of factors: the quality of the yeast; the quality of flour (primarily its gas-forming ability); dough preparation method; dough recipes, etc.
DESTINATION OF THE TEST.
Both under-proofing and over-proofing have a negative effect on the quality of the bread.
The duration of the proofing of the formed pieces of dough varies widely (25-150 minutes) depending on the weight of the pieces, the conditions of proofing, the recipe, the properties of the flour and a number of other factors.
THE INFLUENCE OF ADDING SUGAR AND FAT PRODUCTS ON THE PROPERTIES OF THE BAKE AND QUALITY OF BREAD
Fat and sugar are the ingredients of many baked goods.
The amount of these additives is regulated by the recipe for the corresponding product grade and cannot be arbitrarily changed.
Sugar and fats (combined by the production term "baking"), added to the dough, significantly affect the course of the technological process of preparing bread products and their quality.
The amount of sugar and fat added to the dough also affects the amount of water that should be added when kneading the dough.
The more sugar and fat in the dough, the correspondingly less water is required.
The addition of small amounts (up to 10% to the flour mass) of sugar has a positive effect on alcoholic fermentation and gas formation in the dough.
The introduction of significant amounts of sugar dramatically reduces gas formation and even practically stops it (40-50% sugar).
This is due to the phenomenon of plasmolysis in yeast cells with an increase in concentration in the liquid phase. The swollen proteins of the gluten framework in the sugar dough have a dehydrating effect. As a result, the dough "liquefies" when sugar is added to it.
In the production of bread products in our country, such fatty products as margarine, animal oil, vegetable oil (sunflower, cottonseed, mustard, etc.), and hydro-fat are used.
In some foreign countries, special fatty products called shortenings are used for bread and bakery products.
Fats have about 2 times higher calories than proteins and carbohydrates.
Adding fat to the dough increases the nutritional and consumer value of bread.
Introducing even small amounts of fat (0.5-1% of the flour mass) significantly affects the physical properties of the dough and improves the quality of the bread.
Adding significant amounts of fat (10% by weight of flour or more) significantly reduces the fermentation activity of yeast and the intensity of gas formation in the dough, therefore, the proofing of the workpieces in this case proceeds more slowly.
With the addition of sugar and fat, the amount of water in the dough is reduced by 50% of the weight of the added "baking".
The more sugar and fat in the dough, the more yeast should be used.
If the recipe provides for a significant amount of sugar and fat that inhibit fermentation, then these components are added not when kneading the dough, but after a certain fermentation time (about 20-30 minutes before the end of fermentation). The operation of adding fat and sugar to an almost fermented dough is called its "otdobok". In this case, along with fat and sugar, it is necessary to add an appropriate amount of flour so that the consistency of the dough is normal.
As indicated, when adding more than 5% (of flour weight) "baking" (sugar and fatty product), the amount of water added to the dough is reduced by about 50% of the weight of the added "baking". Sugar is dissolved in water before being added to the dough.
When using a solid fat product (margarine, butter, hydro fat, etc.), it is preliminarily melted and melted into the dough.
When preparing the dough, the progress of the technological process is monitored, the properties of the dough are determined, the progress of proofing is monitored, and at the end of baking and after cooling, the quality of the obtained bread samples is determined and compared.
