biochemical processes take place which, in turn, depend on many factors. Over and above the raw materials used, mainly time, temperature and dough yield play a large role in sourdough processes. In the following chapters, the fundamental terms, connections
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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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from grain (barley, wheat, rye or spelt). Here, the grain is brought to germination under defined conditions (moistness, temperature and time). During the germination process, enzymes, mainly amylases, proteases and cellulases, are formed and the insoluble [...] and malt extracts, a difference is made between enzyme active and enzyme inactive malt products. Decisive is a specific temperature control during the kiln-drying process (malt flour) or during vacuum steaming (malt extract). The different effects are [...] substances such as maltose (malt sugar). Subsequently, this is filtered and, with the help of vacuum steaming and a specific temperature, the desired content of solids set. Malt extract stands out due to a high percentage of reducing sugars, among other things
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and malt extracts, a difference is made between enzyme active and enzyme inactive malt products. Decisive is a specific temperature control during the kiln-drying process (malt flour) or during vacuum steaming (malt extract). The different effects are
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are recommended. These lead to a better water storage and moistness, which counteracts rapid drying out. Dough temperature The dough temperature should be 24 – 26° C. With too cool doughs, some upper surface dampness appears. As a result, stronger dusting [...] crust crack behaviour is improved. An extension of the final proof time to up to 5 hours (adjustment of the fermentation temperature and air humidity) has positive effects on the crumb moistness as well as on the smell and taste of the baked goods. At no
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Core temperatures of various baked goods In the case of cold dough methods, the core temperature of the dough pieces before baking is also decisive for successful baked goods. Depending on the size and the shape of the baked goods, a core temperature of [...] Illustration 6.11: Required core temperatures of dough pieces before baking In table 6.6, dough pieces and the corresponding baking results with different core temperatures are shown. Depending on the core temperature, the crust crack behaviour (from [...] change. In the case of too cool core temperatures, hollow spaces can form in the crumb. Too high core temperatures can accompany this with an aerated crumb and little shine. Table 6.6: Effects of different core temperatures on the crust crack and the volume
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individual baking stages can be controlled in the temperature zones in such an exact way as is the case with the rack oven. The baking temperatures are, due to the high convection speeds and the higher temperature stability of the oven, approx. 30° C lower than [...] of pre-baked products, the rack oven has proven itself for the first baking phase. By the exact control of the baking temperature, quantity of steam, convection speed and release of steam during the individual baking phases, the crust crack of the baked [...] also be baked in tunnel ovens. Here too, the baked goods pass through exactly controllable baking stages with the desired temperatures, quantities of steam and air speeds. Table 7.3: Examples of the first baking phase in the rack oven Illustration 7.4: Pre-baked
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Air humidity and temperature with cold dough methods 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 [...] 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 [...] upper surface, by means of which typical faults in baked goods can be avoided. Table 6.11: Air humidity depending on the temperature
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Dough temperature: 27 – 28° C Bulk fermentation time: approx. 90 minutes Scaling weight: 1.200 kg Intermediate proof: none Processing: round Final proof: retarded fermentation at + 5° C, subsequently, approx. 3 hours at 26 - 28° C Baking temperature: 250°
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attention has mainly to be paid to how the proof is achieved. Many sources of faults are hidden within the interaction of temperature, air humidity, time and energy transfer. But here the basics of physics and the processing technology have to be observed
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