develop the gluten network correctly to obtain smooth and sleek doughs with a high fermentation tolerance. The optimum dough temperatures are around 25 – 28° C. In the case of doughs with contents of sugar above 20 % based on flour and common amounts of fat
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place. At the same time, the dough pieces in the stack of boards are protected against drying out and rapid increases in temperature.
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acidity of the full sour, relatively high, whereby the bread freshkeeping and the baked goods aroma turn out very well. The temperature, the dough yield and the maturing time of the individual stages have been adjusted in such a way that, in addition to the [...] Processing diagram of the three-stage method with calculated quantities of flour and water as well as standing times and dough temperatures Table 8.9: Determination of the required quantities of addition of rye flour and water for the individual sourdough stages
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are mainly used for pre-baked baguettes, baguette rolls or ciabatta due to their special route of baking with different temperatures and climatic zones. As a result of the special baking climate, pre-baked goods can be made which have practically no crust
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on 12.6: “Pan flow” of bun dough pieces towards the end of the final proof time In addition, an influence on the dough temperature is enabled via cooled, stockpiled wheat sponges. Also the use of yeast can be reduced. In the case of doughs which are rich
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are very different, here the enzymes can form, change or decompose substances. The intensity of the effect depends on the temperature, time, pH value and the content of freely available water (a w value). The function principle and the effect of enzymes
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phases are controlled via the length of the dough sheet and the speed of the dough sheet. In addition to the low room temperature of 16 – 18° C, the dough sheet/sheet of fat can pass through defined cooling zones or maturing zones. Depending on the type
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margarines in comparison to butter, the doughs are more stable and have a higher fermentation tolerance at common fermentation temperatures of 32° C. Butter is, particularly for reasons of taste, used for high-quality baked goods. Here cooler doughs are used
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the success of high-quality baked goods. Here, the processing parameters (dough method, dough yield, mixing time, dough temperature, bulk fermentation time, etc.) are adjusted to one another and have a corresponding influence on the finished baked goods
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simplifies the production of sourdoughs in large quantities considerably. Here, fermentation containers are used where the temperature can be set and which enable the manufacture of large quantities of liquid sourdough in one step. One-stage or multi-stage
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