depends on the temperature and the size of the sourdough batch. Should the temperature be kept in a warm range and should the sourdough batch be very large, then less starter is required. Is the sourdough batch very small or the temperature kept cool, then [...] starter, the average temperature of the sourdough during the process is decisive, the warmer the sourdough is processed, the less starter is required. Recommendations for quantities of starter for different sourdough temperatures are shown in table 8 [...] preparation. One huge advantage of the basic sour method lies in the high processing tolerance and the low sensitivity to temperature. One-stage basic sour method One sourdough method, which is frequently used in practice and which has proven itself, is
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to the convection, a rapid transfer of heat takes place. Temperatures of approx. 120° C are normally sufficient to reach the core temperature of 78° C after around 75 minutes. The core temperature has to be maintained for at least 10 minutes. For a rapid [...] the pasteurization time is shortened. These ovens frequently have a core temperature sensor. The length of the baking program depends on achieving the necessary core temperature in this case. As soon as the packages with the sliced bread have left the [...] of bread is understood to be the packaging of the whole loaf or sliced loaf and the subsequent re-heating up to a core temperature of 78° C. Corresponding heat-resistant packaging materials are necessary for wrapping. In the case of the packaging, this
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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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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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baked goods require cooler and longer baking. The common baking temperatures lie between 180° C and 230° C, but can, for certain specialities, be higher or lower. Table 10.9: Baking temperatures and baking times for various baked goods from confectionery [...] colouring, a thin crust and a moist crumb. Too short or too long baking detracts from the quality considerably. The baking temperatures and baking times are based on the dough weight and the shape of the baked goods, but also on the typical content of sugar [...] are generally baked without steam. During baking in a moving baking atmosphere, in the rack oven for example, the baking temperature is lowered by 10 – 20° C and baking takes place giving a little steam.
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tion maximum in amylograph units (AU)) of the paste as well as the relevant temperature (temperature in the gelatinization maximum) can be read. Furthermore, the temperature at the start of gelatinization can be ascertained. Illustration 2.29: Mixing [...] suspension (80 g flour with 450 ml water) is heated while being stirred continuously. Here, the temperature is raised by 1.5° C per minute until a temperature of 95° C is reached. During this process, the flour-water suspension gelatinizes and the firmness [...] depending on the gelatinization maximum and gelatinization temperature In comparison to rye flours, wheat flours have significantly higher viscosities in the gelatinization maximum. Moreover, the temperature range of the gelatinization is higher than in the case
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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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