The relative air humidity is the amount of water in per cent which can be absorbed by the air with a prescribed temperature. Depending on the temperature, air can absorb various
amounts of water, resulting in a different air humidity. Air with the same water content
(absolute air humidity) is moist at cool temperatures (high relative air humidity) and dry at warm temperatures (low relative air humidity).
Via the regulation of the relative air humidity in the various program phases during the
retarded fermentation or interrupted fermentation program, the dough pieces can be protected
against both too strong drying and too much formation of condensate on the upper surface, by means of which typical faults in baked goods can be avoided.
Table 6.11: Air humidity depending on the temperature
