consumers and processors. The advantages here are in the smell and taste. When processing butter, lower dough temperatures and lower fermentation temperatures are recommended to prevent the fat melting out. In baking tests (sandwich bread) with 4 % each of margarine [...] wheat flours used influence the freshkeeping of the baked goods. Flours with high falling numbers and high gelatinization temperatures often lead to dry baked goods. Table 12.1: Recommendation for analytical values of wheat flours for soft baked goods Sugar [...] effect in comparison to vegetable oil. Pastry margarines provide somewhat more stable doughs, which are less susceptible to temperature and which have a finer baked goods crumb compared to butter or vegetable oil. Animal fats: Animal fats, such as lard, suet
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acid, low starter quantities and starter temperatures as well as high dough yields and thus longer standing times should be used. In the case of the bread doughs, attention should be paid that the dough temperatures are not above 28° C and that too high
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here. Coarse grain bread is baked for 4 – 6 hours, pumpernickel for at least 16 hours. Due to the long baking times at low temperatures, an increased enzymatic decomposition of the starch into sugar substances occurs as well as proteins into amino acids.
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practically has no influence on the formation of colours and flavouring substances in the bread. One danger for soaked grain is temperatures of 30 – 35° C, the optimum of the metabolic activity of butyric acid bacteria. Should coarse grain be strongly contaminated
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are positioned above one another in separate decks. Tunnel ovens are normally divided into several zones where different temperatures can be set. The individual zones are separated from one another by curtains. In addition, some tunnel ovens have fans installed
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Yeast 0.300 kg Water, approx. 1.800 l Total weight 16.100 kg Processing Mixing time: 2 + 6 minutes, spiral mixer Dough temperature: 26 – 28° C Bulk fermentation time: approx. 15 minutes Scaling weight: 2.200 kg/30 pieces Intermediate proof: approx. 15
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Dough preparation Before the preparation of the dough into the desired baked goods shape, a dough resting time at cool temperatures is required. Dough cooling and dough relaxation can take place with blocks of dough in the cooling chamber or in a cooling
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Schünemann et al. 2016) In doughs containing fat and sugar, starch grains first begin to swell and gelatinize at higher temperatures. The degree of gelatinization falls with increasing percentages of fat and sugar. In amounts above 7 % in relation to flour
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Preservatives With certain climatic conditions (high temperatures, high air humidity), the use of preservatives is practically unavoidable. This applies in particular to sensitive products such as toast bread, sandwich bread or brioche baked goods. To
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quality of baked goods: raw material qualities mixing system mixing speed type of dough dough size dough firmness dough temperature type of dough method precursors pre-treatment of the flour The influences and effects of incorrect mixing on the quality
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