consumers and processors. The advantages here are in the smell and taste. When processing butter, lower dough temperatures and lower fermentation temperatures are recommended to prevent the fat melting out. In baking tests (sandwich bread) with 4 % each of margarine [...] wheat flours used influence the freshkeeping of the baked goods. Flours with high falling numbers and high gelatinization temperatures often lead to dry baked goods. Table 12.1: Recommendation for analytical values of wheat flours for soft baked goods Sugar [...] effect in comparison to vegetable oil. Pastry margarines provide somewhat more stable doughs, which are less susceptible to temperature and which have a finer baked goods crumb compared to butter or vegetable oil. Animal fats: Animal fats, such as lard, suet
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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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here. Coarse grain bread is baked for 4 – 6 hours, pumpernickel for at least 16 hours. Due to the long baking times at low temperatures, an increased enzymatic decomposition of the starch into sugar substances occurs as well as proteins into amino acids.
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Guiding values for baking times, initial baking temperatures and capacities Table 13.6: Baking times for various types of baked goods Table 13.7: Initial baking temperatures for various types of baked goods Table 13.8: Capacities of baking ovens
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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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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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Schünemann et al. 2016) In doughs containing fat and sugar, starch grains first begin to swell and gelatinize at higher temperatures. The degree of gelatinization falls with increasing percentages of fat and sugar. In amounts above 7 % in relation to flour
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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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