Bread dough

The effect of osmotic pressure on yeast activity is of great importance, and is often overlooked. At salt concentrations up to 1.5%, the effect is slight salt concentrations of 2—2.5%, which are common in bread doughs, inhibit yeast activity considerably. Likewise, sugar concentrations above 4% produce apparent inhibition. Consequently, yeast-raised sweet doughs (15—20% sugar), contain very high yeast concentrations. 

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

Brot masse, /. breadstuff. raffinade, /. loaf sugar. rindei /. bread crust. teigt m. bread dough, -wurzel, /. cassava yam. zucker, m. loaf sugar. 

Bread doughs become heated by the mixing process, and the yeast may begin to work too soon. The water content of the mix maybe chilled, or the larger machines may have water-cooled jackets to take away this heat. 

Fumaric acid breaks the sulfur-to-sulfur bonds in the elastic protein gluten in bread doughs. This makes the doughs more machine-able. It also is a key ingredient in rye and sourdough breads—it makes them sourer. 

W.R. Moore and R.C. Hoseney, Influence of shortening and surfactants on retention of carbon dioxide in bread dough, Cereal Chem., 1986, 63, 67-70. 

Yeast Fermenting in Dough. When yeast is in a bread dough the traces of sugars present can be fermented directly. As yeast contains the enzyme invertase, any sucrose present can be inverted into dextrose and fructose which can then be fermented. If any dextrose from a high DE glucose syrup is present then it can be directly fermented. If there is any lactose present it can not be fermented at all. Similarly, any polyols such as sorbitol can not be fermented. 

This section covers all the additives and treatments that are added or applied to flour. Some of these qualify as permitted flour treatments in law. The term flour improver is also used as a synonym. In this work the term improver is restricted to the compound improvers that are added to bread doughs. These mixtures tend to contain not only flour treatments but other required ingredients as well such as emulsifiers. The statutory additions that are made to flour for nutritional reasons are excluded. Also excluded are some of the substances that have historically been used but have now been universally banned. Some substances such as potassium bromate that are banned in the UK but are still legal elsewhere are covered. 

Farinograph doughs only contain flour and water, so the water absorption obtained is a theoretical value. The value obtained from the same batch of flour in a bread dough will always be lower. When the Farinograph is used to prepare doughs for the Extensograph, the doughs do contain flour, salt and water. 

A bread dough mixer has to carry out two functions, to make the dough and to knead it. The early mechanical mixers used a two-arm system, as... 

The next development in the bread dough mixer story was the spiral mixer. These mixers are so-called because they use a spiral element to mix the dough. They provide a more gentle mix than a Tweedy mixer, but a spiral mixer can usually deliver in under 15 min a developed... 

Figure 4 Water meter used to measure water in bread dough...

Presumably, at some point in history a batch of unleavened bread dough became contaminated with wild yeast and the first leavened bread was made. The only way in which such a system can be kept going is to keep back a portion of the old dough and add more flour and water to keep the fermentation going. In such a system various side-reactions occur and fatty acids start to be produced, hence the name. The acids give the dough some protection from contamination with undesirable moulds, which would be an advantage in a primitive society. 

There can be little doubt that pizza originated as a way of using up scraps of bread dough. Various origins are claimed for pizza, ranging to Naples in the nineteenth century, classical antiquity and the USA. 

The variations possible are limitless however, pizza essentially is bread dough with other ingredients added. If the pizza is to be thin a dough is needed that spreads rather than lifts. If the pizza is to be thick then the dough needs to be nearer to British or American bread dough. 

While the Dove composition described in Table 9.4-2 was processable at reasonable line speeds on a conventional soap processing line (roll mills, extruders, stampers), some equipment modifications were necessary. For example, whereas soap is normally mixed in large agitated tanks, the Dove mixture had a much greater viscosity and therefore required use of a steam-jacketed kneader mixer such as those used to make bread dough, pastes or mastics. 

Semibatch processes are also important in solids processing such as in foods and microelectronics, where it is more practical to load the reactor with a batch of solids (bread dough or silicon wafers) and subject the solids to heat and gas or liquid reactants. The processed solids are then withdrawn after a suitable time, and the reactor is reloaded. 

Verma and McCalla ( ) studied the action of pepsin, papain and a commercial fungal protease on wheat gluten. All enzymes acted effectively on dispersed gluten however, the action of different enzymes produced different types of digestion products. Depending upon desired handling characteristics of bread doughs prepared from treated wheat flour, various types of protease treatments can be selected. 

The yeast used in bread dough feeds on sugar to produce carbon dioxide gas, which causes the dough to rise. Why is bread dough commonly left to rise in a warm area rather than in the refrigerator ... 

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