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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are very different, here the enzymes can form, change or decompose substances. The intensity of the effect depends on the temperature, time, pH value and the content of freely available water (a w value). The function principle and the effect of enzymes
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from grain (barley, wheat, rye or spelt). Here, the grain is brought to germination under defined conditions (moistness, temperature and time). During the germination process, enzymes, mainly amylases, proteases and cellulases, are formed and the insoluble [...] 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 [...] substances such as maltose (malt sugar). Subsequently, this is filtered and, with the help of vacuum steaming and a specific temperature, the desired content of solids set. Malt extract stands out due to a high percentage of reducing sugars, among other things
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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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the success of high-quality baked goods. Here, the processing parameters (dough method, dough yield, mixing time, dough temperature, bulk fermentation time, etc.) are adjusted to one another and have a corresponding influence on the finished baked goods
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pieces, a defined fermentation process, also called final proof, takes place which can be controlled individually via time, temperature and air humidity. Depending on the dough method, the fermentation process can last for between 30 and 90 minutes. In the
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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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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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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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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
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