Mixing and dough processing

  • David Marsh

Abstract

An integral part of all breadmaking is the formation of a smooth and homogeneous dough with a developed gluten structure. As discussed in an earlier chapter, in some breadmaking processes dough development continues during resting after mixing while in others full development is achieved during the mixing process itself. Whatever the method by which dough development is achieved the next stage in bread manufacture is the subdivision of the bulk dough (dividing) and the shaping of the individual dough pieces (moulding) to conform to the requirements of the bread variety being made. Shaping may be a multi-stage operation and may involve a further resting period between moulding stages (intermediate or first proof). Once finally formed the dough pieces commonly pass on to be proved before baking.

Keywords

Bread Dough Dough Development Bubble Structure Dough Rheology Final Moulding 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1999

Authors and Affiliations

  • David Marsh

There are no affiliations available

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