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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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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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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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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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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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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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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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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broad baked goods shape, blistered upper surface Cause: fermentation chamber temperature and fermentation chamber humidity too high, too long final proof, baking temperature too low, amount of steam too high Remedy: prove dough pieces at a maximum of [...] broad baked goods shape, blistered upper surface Cause: fermentation chamber temperature and fermentation chamber humidity too high, too long final proof, baking temperature too low, amount of steam too high Remedy: prove dough pieces at a maximum of
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Dough preparation Before the preparation of the dough into the desired baked goods shape, a dough resting time at cool temperatures is required. Dough cooling and dough relaxation can take place with blocks of dough in the cooling chamber or in a cooling
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