Abstract
The primary functions of the different stages of breadmaking processes and their contribution to final bread quality are considered. The importance of cell creation and control, and the creation of a stable foam in the dough are stressed for the different breadmaking process groups. The underlying principles used for the manufacture of the major breadmaking process groups are considered and the key ingredient quality, recipe and process control factors compared and contrasted. Reference is made within the groups to the key role of mixing actions, equipment and control, particularly with respect to the creation of crumb cell structure, and the interactions with key functional ingredients. The development of the gluten network in the dough and the importance of dough rheology are considered. The relevance of final dough temperature is reviewed.
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Notes
- 1.
The terminology used in baking can be confusing for many. This is especially true of two terms; fermentation and proof. Fermentation refers to the action of baker’s yeast in the dough on the sugars which are present with the subsequent evolution of carbon dioxide gas and small quantities of alcohol. Fermentation will occur in the dough whenever the conditions are ‘right’ for the yeast (mainly the availability of food and an appropriate temperature). There are two main times when fermentation occurs; after the dough has been mixed and before it has been divided into unit pieces and after the dough has been finally shaped and before it enters the oven. The former is most commonly referred to as ‘bulk fermentation’ or simply fermentation, while the latter is most commonly referred to as ‘proof’. This change in terminology logically allows the baker to understand which part of the process the dough has reached. In both cases ‘fermentation’ in the true sense occurs though the temperatures at which the stages are carried out are different with proof commonly being carried out at a higher temperature. A further complication is that bakers may refer to ‘first’ or ‘intermediate’ proof to define a short rest period which occurs after first moulding and before final moulding.
- 2.
Confusion over pressure units can exist because of the way in which they are expressed. In part this arises because gauges fitted to mixers often express atmospheric pressure as being 0. A partial vacuum may be given as 0.5 bar vacuum and positive pressure may be given as 0.5 bar pressure. In this discussion atmospheric pressure is taken as being equal to 1 bar (or full vacuum = 0). Thus, a figure of 0.5 bar is 0.5 below atmospheric pressure, 0.3 bar is 0.7 bar below atmospheric, and 1.5 bar is 0.5 bar above atmospheric pressure.
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Cauvain, S. (2015). Breadmaking Processes. In: Technology of Breadmaking. Springer, Cham. https://doi.org/10.1007/978-3-319-14687-4_2
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