used. A difference between the individual precursors takes place based on the standing time, dough yield and the water temperature. The aim is to hydrate the coarse components in an optimum way so that the water content is balanced after baking. When [...] can also be used as a precursor, but practically almost all of the starch is gelatinized as a result of the higher water temperatures and the process, however. In table 5.22, the different parameters of the individual precursors are contrasted with and
read more »

Dough warming The factor of dough warming and thus the dough temperature is the sum of all factors providing energy, e.g. qualities of raw materials, ingredient and ambient temperature, mixing system and mixing time. In table 5.15, the different mixing
read more »

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
read more »

broad baked goods shape, blistered upper surface Cause: fermentation chamber temperature and fermentation chamber humidity too high, too long final proof, baking temperature too low, amount of steam too high Remedy: prove dough pieces at a maximum of [...] broad baked goods shape, blistered upper surface Cause: fermentation chamber temperature and fermentation chamber humidity too high, too long final proof, baking temperature too low, amount of steam too high Remedy: prove dough pieces at a maximum of
read more »

diversity, the quality of the baked goods is also of a high level. Here, during production, many factors, such as the dough temperature, bulk fermentation times, processing and optimum fermentation maturity, have to be coordinated to constantly fulfil the
read more »

of quality in regard to wheat baked goods and, on the other, to the present-day flour qualities with high gelatinization temperatures and low enzyme activities. In a broader sense, wheat sourdoughs also belong to the wheat sponges. As a result of their
read more »

dough pieces from cold dough methods, the advantage is that the pre-baked goods are less susceptible to fluctuations in temperature and can be handled more easily during the completion of baking in the branch bakery. The sales staff does not have to determine
read more »