The differentiation between interrupted fermentation, retarded fermentation and fast cooling retarded fermentation takes place based on the aggregate state of the water contained in the dough piece, the storage temperature and the yeast activity during processing. The parameters and pictures of baked goods shown in table 6.1 are in relation to the baking test and are to depict the various characteristics of the baked goods. The rolls were all made from one dough and processed differently. The shape, volume, crust crack behaviour, crust properties, colouring and taste are the distinct differentiation criteria. The corresponding dough methods have a wide range of diverse parameters nationally and internationally and can differ greatly to one another.
Table 6.1: Parameters of the individual cold dough methods
