Bread dough making

Table 15.49. Examples for kneading conditions in white bread dough making...

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. 

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... 

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. 

Many chemical reactions occur in the kitchen. For example, some types of breads, called yeast breads, rely on the chemical reactions of tiny microbes to make them look and taste the way they do. The microbes, in this case, are yeast spores mixed into the bread dough. Yeast spores are tiny living things that can only be seen under a microscope. When yeast is mixed into bread dough, they feed on the carbohydrates in the flour and produce carbon dioxide gas and alcohol. This process is called fermentation. 

O Potassium bromate, KBr03, is sometimes added to bread dough to make it easier to work with. Suppose that you are given an aqueous solution of potassium bromate. How can you determine if the solution is saturated or unsaturated ... 

Making cheese, proving bread dough, brewing beer and tenderising meat by hanging it are all processes dependent on enzymes. 

You may have used yeast to make bread dough or pizza dough rise. Dry yeast is the dormant form of a single-celled fungus that, when given favorable living conditions and food in the form of a carbohydrate, begins to break down the carbohydrate. One of the products of respiration is carbon dioxide. In this MiniLab, you will mix yeast with a disaccharide, sucrose, and with a polysaccharide, the starch in flour, and compare the rates at which carbon dioxide is produced. 

Food science is the knowledge and understanding of food items and how they behave under various conditions, for instance, how yeast makes bread dough rise. Food chemistry is the manipulation of food items to achieve a specific result, as in adding vanilla to create flavor in a cake mix. Food technology applies food science to the food items in order to create safe, wholesome and attractive foods for consumers, typified by adding calcium to orange juice to increase its nutritional value. 

This reaction, called alcoholic fermentation, is important in producing some foods, as shown in Figure 23.28. Alcoholic fermentation is needed to make bread dough rise, form tofu from soybeans, and produce the ethanol in alcoholic beverages. Another use of the ethanol is as an additive to gasoline, as shown in Figure 23.29. 

Dobraszczyk, B. J., J. Smewing, M. Albertini, G. Maesmans, and J. D. Schofield. 2003. Extensional rheology and stability of gas walls in bread doughs at elevated temperatures in relation to bread-making performance. Cereal Chemistry 80 218-224. 

In sour dough making (lowering the pH to 4.0-4.3) rye flour acquires the aroma and taste properties so typical of rye bread (cf. 15.1.5). 

Table 15.61. Odorants of white bread crumb - comparison of two kinds of bread subjected to different dough making ...

Like all acids, carboxylic acids taste sour. The most familiar carboxylic acid is ethanoic acid, better known by its common name, acetic acid. Acetic acid is the active ingredient in vinegar. It can form by the oxidation of ethanol, which is why wines left open to air become sour. Some yeasts and bacteria also form acetic acid when they metabolize sugars in bread dough. These are added to bread dough to make sourdough bread. Other common carboxylic acids include methanoic acid (formic acid), present in bee stings and... 

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