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 »

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
read more »

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
read more »

ng crispness lively shine and optimum graining open-textured and moist crumb Disadvantages: susceptible in the case of temperature fluctuations relatively strong decomposition of the dough pieces determination of the optimum fermentation maturity difficult
read more »

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
read more »

the usual course of temperature of retarded fermentation together with morning goods in the cold dough installation. But a longer subsequent fermentation time has to be taken into consideration to obtain the required core temperature before baking. The
read more »

of the air speeds achieved, it is possible to discharge the heat and to cool the dough pieces quickly and gently to core temperatures of an average of 5 – 8° C. Illustration 6.5: Function principle of air circulation in suction cooling (MIWE) Illustration
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 »

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
read more »

series of sensory tests: careful planning and implementation of the test creation of the same test conditions (normal room temperature, uniform lighting conditions, sufficient sample material) examiners should not consume alcohol and/or coffee in advance
read more »