Core temperatures of various baked goods In the case of cold dough methods, the core temperature of the dough pieces before baking is also decisive for successful baked goods. Depending on the size and the shape of the baked goods, a core temperature of [...] Illustration 6.11: Required core temperatures of dough pieces before baking In table 6.6, dough pieces and the corresponding baking results with different core temperatures are shown. Depending on the core temperature, the crust crack behaviour (from [...] change. In the case of too cool core temperatures, hollow spaces can form in the crumb. Too high core temperatures can accompany this with an aerated crumb and little shine. Table 6.6: Effects of different core temperatures on the crust crack and the volume
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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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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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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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Air humidity and temperature with cold dough methods The relative air humidity is the amount of water in per cent which can be absorbed by the air with a prescribed temperature. Depending on the temperature, air can absorb various amounts of water, resulting [...] different air humidity. Air with the same water content (absolute air humidity) is moist at cool temperatures (high relative air humidity) and dry at warm temperatures (low relative air humidity). Via the regulation of the relative air humidity in the various [...] upper surface, by means of which typical faults in baked goods can be avoided. Table 6.11: Air humidity depending on the temperature
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Process phases of a temperature curve Illustration 6.4 shows the course of the core temperature of retarded fermentation of baguette dough pieces with a storage time of one day. The temperature curve usually passes through three phases which are described [...] dough pieces in the freezer at -18° C or in the fully automatic fermenter at -8° C to a core temperature of approx. 5° C 2. Storage phase Storage at temperatures of 0 – 5° C depending on the baked goods and the result desired for up to 48 hours 3. Fermentation [...] on phase Acclimatization and fermentation of the dough pieces in 3 – 5 hours to 25° C Illustration 6.4: Course of core temperature of retarded fermentation of baguettes
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of the parameters of temperature and yeast quantity. The use of a suction cooler is typical, whereby other systems are also used. Decisive is the rapid lowering of temperature by means of high air speeds, whereby the core temperature of the dough pieces [...] pieces is reduced to 5 – 8° C within 10 – 15 minutes. The storage phase of the dough pieces also takes place at temperatures of 5 – 8° C.
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hours by the influence of the parameters of temperature and yeast quantity. The yeast activity and the enzyme activity are delayed. The aggregate state of the water is “liquid”. The retarded fermentation temperature is > -4° C. Main points of interrupted [...] fermentation adjust the yeast quantity to the storage time rapid drop in temperature at the start relative air humidity around 75 % core temperature of the dough pieces before baking > 16° C
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baskets. The core temperature before the baking process has a significant influence on the baking results. Here, a too cold core temperature leads, in part, to a massive separation of the crumb, shown in illustration 6.13. The temperature in the core should [...] Various core temperatures before baking During storage in the cooling chambers, various possibilities are available during processing. Here the dough pieces can be processed unrestricted on trays, in fermentation baskets or in connected tins. Fermentation [...] should be at least 18° C for a closed crumb. Illustration 6.13: Baking results with different core temperatures of the dough pieces before baking (retarded fermentation)
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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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