Storage temperatures Table 6.3 shows the connection between the storage time and the desired storage temperature. With optimum dough processing conditions, retarded fermentation can, depending on the parameters, be extended up to 48 hours. Table 6.3: [...] 3: Storage temperatures and amounts of yeast depending on the storage time
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of retarded fermentation are very flexible in regard to the time of storage. Due to the influence of the parameters of temperature and yeast quantity, storage times of up to 48 hours are possible. Dough pieces for morning goods, confectionery baked goods [...] support the dough pieces during cold dough processing and make it possible to have baked goods of a high quality. The dough temperatures should be from 22 – 25° C depending on the type of baked goods. Before the storage phase, the dough pieces are cooled quickly [...] – 5° C. After the storage phase, the dough pieces are gently acclimatized and allowed to prove. A too fast increase in temperature is to be avoided because of the unwanted formation of condensate.
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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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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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baking results Disadvantages: a lot of space required for storage in rack trolleys higher energy costs due to low storage temperature less aroma and taste than with retarded fermentation
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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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Storage temperatures The storage temperature of the dough pieces is based on the desired storage time. A storage temperature of -7° C is adequate for up to two days. For longer storage times, -18 to -22° C is recommended. Table 6.2: Storage time and storage [...] storage temperature depending on the dough piece
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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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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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