Process phases of a temperature curve Following production, the dough pieces are located in special boards with air vents. (illustration 6.7). Illustration 6.7: Stacking boards with dough pieces The course of a temperature curve of fast cooling retarded [...] (illustration 6.8). 1. Cooling phase Rapid drop in temperature of the dough pieces in the stack of boards with suction cooling for approx. 12 minutes at -18° C and high circulating air speed to a core temperature of approx. 5 – 8° C 2. Storage phase In the fully [...] fully automatic fermenter or in the cold store at temperatures between 5 – 8° C for up to 36 hours 3. Conditioning and maturing phase According to the type, dough pieces are brought to a core temperature of 8° C or 15° C respectively (fermentation maturity)
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the usual course of temperature of retarded fermentation together with morning goods in the cold dough installation. But a longer subsequent fermentation time has to be taken into consideration to obtain the required core temperature before baking. The
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baskets. The core temperature before the baking process has a significant influence on the baking results. Here, a too cold core temperature leads, in part, to a massive separation of the crumb, shown in illustration 6.13. The temperature in the core should [...] Various core temperatures before baking During storage in the cooling chambers, various possibilities are available during processing. Here the dough pieces can be processed unrestricted on trays, in fermentation baskets or in connected tins. Fermentation [...] should be at least 18° C for a closed crumb. Illustration 6.13: Baking results with different core temperatures of the dough pieces before baking (retarded fermentation)
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whole kernels. The temperature of the boiled grain is 92 – 95° C. For this, the water is brought to the boil. As, due to the addition of rye products, the water temperature falls, boiling has to continue until the final temperature of 92 – 95° C has been
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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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case of hot soaked grain, 10 – 20 % of the coarsely ground grain is scalded with the same weight of boiling water. The temperature of the hot soaked grain is then around 60° C, so that the starch is partially gelatinized and the amylases, which form dextrins
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maturity. Enhanced fermentation stability and fermentation tolerance can be obtained by optimum mixing, adjusted dough temperatures and the specific use of improvers. Ingredients such as emulsifiers, gluten, ascorbic acid and enzymes help to balance the
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5.20 shows an overview of various types of baked goods with the optimum fermentation conditions. The connection between temperature and humidity is explained in more detail in the chapter Cold dough methods . Table 5.20: Guiding values for optimum fermentation
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illustration 5.8, the influence of the temperature of the addition of liquid on the standing time and the course of temperature of soaked grain and boiled grain are shown. Illustration 5.8: Influence of the temperature of the addition of liquid on the standing
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the quantity of addition of baking yeast use of sugar substances in the form of improvers and malts dough temperature dough yield climate (temperature and humidity) during the fermentation process
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