practically has no influence on the formation of colours and flavouring substances in the bread. One danger for soaked grain is temperatures of 30 – 35° C, the optimum of the metabolic activity of butyric acid bacteria. Should coarse grain be strongly contaminated
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case of hot soaked grain, 10 – 20 % of the coarsely ground grain is scalded with the same weight of boiling water. The temperature of the hot soaked grain is then around 60° C, so that the starch is partially gelatinized and the amylases, which form dextrins
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whole kernels. The temperature of the boiled grain is 92 – 95° C. For this, the water is brought to the boil. As, due to the addition of rye products, the water temperature falls, boiling has to continue until the final temperature of 92 – 95° C has been
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illustration 5.8, the influence of the temperature of the addition of liquid on the standing time and the course of temperature of soaked grain and boiled grain are shown. Illustration 5.8: Influence of the temperature of the addition of liquid on the standing
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quality of baked goods: raw material qualities mixing system mixing speed type of dough dough size dough firmness dough temperature type of dough method precursors pre-treatment of the flour The influences and effects of incorrect mixing on the quality
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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
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in the company. Table 5.16: Average optimum dough temperatures Effects of non-optimal dough temperatures Good machinability and dry and woolly doughs have a close connection to the dough temperature. Too cold or too warm doughs are difficult to process [...] Dough temperatures The dough temperature is a further important parameter after the mixing time for the production of baked goods. This is adjusted individually depending on the parameters of the dough method and the relevant type of baked goods. Already [...] regulated by the dough temperature. Among these are: swelling of the flour components regulation of the dough development influence on the fermentation behaviour regulation of the enzymatic processes In table 5.16, the average dough temperatures of various types
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cooling retarded fermentation takes place based on the aggregate state of the water contained in the dough piece, the storage temperature and the yeast activity during processing. The parameters and pictures of baked goods shown in table 6.1 are in relation
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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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approx. -4° C. Main points of interrupted fermentation rapid lowering of temperature at the beginning slow rise in temperature towards the end final proof temperature = dough temperature relative air humidity around 75 % [...] of the parameter of temperature. This means, the yeast activity and the enzyme activity are halted. During storage, the greatest part of the water is present in a solid aggregate state (ice). The interrupted fermentation temperature is ≤ -7° C. As a result
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