Dough development

Certain cereal grains, especiaUy wheat and rye, contain hemicelluloselike arabinoxylans [9040-27-1], commonly caUed pentosans. Wheat flour pentosans are divided into two types water-soluble and water-insoluble arabinoxylans, which respectively constitute - 1.1 1.6% and 0.4—0.7% of the total flour. These polysaccharides have functional roles in dough development and baking performance. The water-soluble wheat-flour arabinoxylans consist of a (1 — 4)-linked chain of P-D-xylopyranosyl units substituted at 0-2 and/or 0-3 with single-unit a-L-arabinofuranosyl units. Preparations from each source consist of a family of molecules of various molecular weights and xyl ara ratios. 

Biscuit doughs have different needs in mixing. While all types need the dough to be mixed, yeast-raised crackers need the gluten to be developed, semi-sweet biscuits need some dough development, and short doughs need to avoid development. 

Dough development is a fundamental process in bread making, without it there is just a paste of flour, water and the other ingredients. If the bread is to expand and form a proper cell structure then this change must take place. While it is quite easy to test for dough development by prodding some dough with a thumb it is more complicated at a chemical level. 

The scientific understanding of dough development is, admittedly, less than perfect. This is not too surprising given the difficulties of obtaining structural information from a complicated mixture like a flour dough. 

Dough Development. The dough is kneaded either by hand or mechanically. 

One of the changes that happens during the dough development stage is that the dough traps the carbon dioxide. 

The fundamental difference between this process and bulk fermentation or sponge batter processes is that the dough development is achieved by a combination of high mechanical energy and chemical action. 

A further development from ADD methods is the use of spiral mixers by small bakers. These machines put energy into the dough less rapidly than the sort of mixer used in the Chorleywood process but a spiral mixer is less expensive and more versatile. The actual dough development time will always depend on the recipe, the flour improver and the flour but, for comparison, while a Chorleywood mixer will develop a dough in 2-5 min a spiral mixer will take 8-15 min. 

Dough Development. The dough is then developed by running the mixer to its high speed, typically for between 8 and 14 min. 

There are two other much older methods of making bread that rely on mechanical dough development. One is exhibition bread the other is West Indian bread. 

Dough Development. The dough is rolled out by hand, then rolled up and re-rolled until it is felt to have developed. 

Dough Development. The dough is developed mechanically by rolling and re-rolling. This is often done by using a pastry brake but must originally have been done by hand. 

Some gluten development is desirable as otherwise the pastry will not be cohesive during sheeting and can crack. If there is excessive dough development the pastry will be too cohesive and will become tough and unpalatable. As often happens in bakery products a certain amount of development is good but too much is bad. 

In view of the above it is very difficult to predict the future however, here is an attempt. It is reasonable to suppose that the development of biotechnology will lead to still more enzymes being used in baked products. This could lead to a rapid biochemical system that would replace the Chorleywood bread process with a rapid enzyme-based dough development system. 

ADD Activated dough development was a no time dough process that relied on L-cysteine and potassium bromate. Not used since potassium bromate has been struck off. 

On the other hand rye flours contain 8% pentosans, which seriously restrict moisture uptake and dough development, as well as dramatically increasing power requirements in dough mixing. The use of a suitable pentosanase for rye bread products can have important advantages in decreased dough development time and power requirements, and yield a more moist, easily consumed bread. 

Kilbom, R.H., and Tipples, K.H. (1972). Faetors affeeting meehanieal dough development. 

Dough development Peroxidase, NAGase Colour/Flavour Amylase Peptidase,... 

During dough development, the flour proteins form a network of which a simplified model is shown in Figure 3.51. 

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