among other things, the fact that, in the case of small scaling weights and flat baked goods, a rapid rise of the core temperature and a rapid gelatinization of starch occur during the baking process is taken into consideration. For this reason, other
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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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fermentation temperatures are not recommended for the production of tin bread. A slow fermentation should enable a regular crumb texture to be achieved here. Fermentation chamber temperatures which lie 3 – 5° C above the dough temperatures are recommended [...] fermentation chamber temperatures should be set. Also here, the fermentation times for tin bread should lie at 50 – 60 minutes. Brioche baked goods have longer final proof times of up to three hours with lower fermentation temperatures. Buns: For the production [...] production of hamburger buns, very warm and very humid fermentation chambers are common. Here, fermentation chamber temperatures of 35 – 40° C and air humidities of 85 – 90 % are used, for example. The dough pieces are given a very moist upper surface and
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time as possible to not dry out the baked goods and to achieve long freshkeeping. It has to be considered here that a core temperature of at least 95° C has to be reached to avoid key-holing and wrinkling. Table 12.2: : Examples of baking parameters for various [...] process. For hamburger buns, an addition of steam is not required as fermentation takes place with a high fermentation temperature and air humidity and sufficient condensate forms during the baking process. If the dough pieces are sprayed with glaze before
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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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/Final proof time The ready-processed dough pieces are fermented at fermentation temperatures of 30 – 35° C. In the case of butter baked goods, fermentation temperatures of 25 – 30° C are advantageous. In the case of baked goods from confectionery yeast
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adjusted to the temperatures, standing times and dough firmness of the single stages. Short sourdough processes require a higher quantity of starter than long sourdough processes. Initial and maturing temperature of the sourdough The temperature is one of the [...] these sourdoughs give a strong bread taste. Attention has also to be paid to the influence of the temperature on the speed of acidification. Too low temperatures slow down the metabolic activity of the micro-organisms, so that less acid is formed and the [...] the most important influencing variables of sourdough fermentation. It is mainly based on the micro-organisms used. Temperatures of 30° C and above mainly benefit the homo-fermentative lactic acid bacteria which only form lactic acid. Processing of this
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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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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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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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