individual baking stages can be controlled in the temperature zones in such an exact way as is the case with the rack oven. The baking temperatures are, due to the high convection speeds and the higher temperature stability of the oven, approx. 30° C lower than [...] of pre-baked products, the rack oven has proven itself for the first baking phase. By the exact control of the baking temperature, quantity of steam, convection speed and release of steam during the individual baking phases, the crust crack of the baked [...] also be baked in tunnel ovens. Here too, the baked goods pass through exactly controllable baking stages with the desired temperatures, quantities of steam and air speeds. Table 7.3: Examples of the first baking phase in the rack oven Illustration 7.4: Pre-baked
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this, the baked goods are, after the first baking phase and a cooling phase of 15 minutes at room temperature, cooled in the blast freezer to a core temperature of approx. 25° C and then packed in plastic bags. The foil should have a strength of 40 µm and [...] baked goods, following the first baking phase and a cooling phase of 15 minutes at room temperature, are frozen in the blast freezer at -35° C to a core temperature of -5° C. Subsequently, the baked goods are packed in plastic bags, put into the freezing [...] final consumer. Freezing pre-baked goods: cooling after the baking process to 50 – 60° C core temperature blast freezing at approx. -35° C to a core temperature of approx. -5° C packaging in plastic foil plus carton packaging frozen storage at -20° C for
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Completion of baking of pre-baked goods To finish baking in the branch bakeries, the pre-baked products should already have room temperature or be thawed. For this, these are only placed on the baking trays shortly before the second baking phase. A drying out of [...] to the size of the baked goods and the desired level of colouring. It is recommended that the baked goods reach a core temperature of more than 90° C to largely reverse the recrystallization of the starch and thus achieve optimum crumb properties. As
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baking phase is to be chosen in such a way that a core temperature of at least 96° C is achieved. For this, approx. 25 minutes are sufficient for 0.750 kg loaves. Initial baking is done at temperatures usual in the company which, depending on the type of
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biochemical processes take place which, in turn, depend on many factors. Over and above the raw materials used, mainly time, temperature and dough yield play a large role in sourdough processes. In the following chapters, the fundamental terms, connections
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acid and acetic acid to be contained in the sourdough in a ratio of approx. 80/20. Due to the different dough yields and temperatures of the individual sourdough stages, both the homo-fermentative and the hetero-fermentative lactic acid bacteria in the
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Moreover, rye starch gelatinizes in a lower temperature area than wheat starch, which leads to the temperature optimum of the starch decomposing α-amylases being in the area of the gelatinization temperature of the rye starch. During gelatinization, the [...] starch is particularly susceptible to enzymatic decomposition. Illustration 8.3: Gelatinization temperature area of rye starch and wheat starch as well as temperature dependency of the amylase activity If the activity of the α-amylase is not inhibited, then [...] separation of the crust and thus prevent the formation of an elastic crumb with good slicing properties. In addition to the temperature, the activity of the α-amylase is also influenced by the pH value. The pH optimum of the α-amylase lies in an area of pH
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adjusted to the temperatures, standing times and dough firmness of the single stages. Short sourdough processes require a higher quantity of starter than long sourdough processes. Initial and maturing temperature of the sourdough The temperature is one of the [...] these sourdoughs give a strong bread taste. Attention has also to be paid to the influence of the temperature on the speed of acidification. Too low temperatures slow down the metabolic activity of the micro-organisms, so that less acid is formed and the [...] the most important influencing variables of sourdough fermentation. It is mainly based on the micro-organisms used. Temperatures of 30° C and above mainly benefit the homo-fermentative lactic acid bacteria which only form lactic acid. Processing of this
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acidity of the full sour, relatively high, whereby the bread freshkeeping and the baked goods aroma turn out very well. The temperature, the dough yield and the maturing time of the individual stages have been adjusted in such a way that, in addition to the [...] Processing diagram of the three-stage method with calculated quantities of flour and water as well as standing times and dough temperatures Table 8.9: Determination of the required quantities of addition of rye flour and water for the individual sourdough stages
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depends on the temperature and the size of the sourdough batch. Should the temperature be kept in a warm range and should the sourdough batch be very large, then less starter is required. Is the sourdough batch very small or the temperature kept cool, then [...] starter, the average temperature of the sourdough during the process is decisive, the warmer the sourdough is processed, the less starter is required. Recommendations for quantities of starter for different sourdough temperatures are shown in table 8 [...] preparation. One huge advantage of the basic sour method lies in the high processing tolerance and the low sensitivity to temperature. One-stage basic sour method One sourdough method, which is frequently used in practice and which has proven itself, is
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