Fermentation dough

J. Gotz, D. Grog, P. Kohler 2003, (Online observation of dough fermentation by magnetic resonance imaging and volumetric measurements), Zeitschrift Lebensm.-Unters. F A (Eur. Food Res. Technol.) 217, 504-511. 

Trichothecenes are stable at 120°C and relatively stable at 180°C, however they are destroyed at 210°C after 40 min (Kamimura, 1989). A reduction in deoxynivalenol levels of 44% in dough and baked products has been reported by Neira et al. (1997), with dough fermentation accounting for roughly 50% of this reduction. The combination of high-temperature and pressure, commonly utilized in extrusion or autoclaved food preparation, has proven far less effective, with the best results being a 12% reduction of deoxynivalenol in autoclaved cream corn (Wolf-Hall et al., 1999). 

Bonny, J.M., Rouille, J., Della Valle, G., Devaux, M.F., Douliez, J.P., and Renou, J.P. 2004. Dynamic magnetic resonance microscopy of flour dough fermentation. Magn. Reson. Imaging 22, 395-401. 

Elmehdi, H.M., Page, J.H., and Scanlon, M.G. 2003. Monitoring dough fermentation using acoustic waves. Trans. Inst. Chem. Eng. Part C81, 217-223. 

The composition of the volatile fraction of bread depends on the bread ingredients, the conditions of dough fermentation and the baking process. This fraction contributes significantly to the desirable flavors of the crust and the crumb. For this reason, the volatile fraction of different bread types has been studied by several authors. Within the more than 280 compounds that have been identified in the volatile fraction of wheat bread, only a relative small number are responsible for the different notes in the aroma profiles of the crust and the crumb. These compounds can be considered as character impact compounds. Approaches to find out the relevant aroma compounds in bread flavors using model systems and the odor unit concept are emphasized in this review. A new technique denominated "aroma extract dilution analysis" was developed based on the odor unit concept and GC-effluent sniffing. It allows the assessment of the relative importance of the aroma compounds of an extract. The application of this technique to extracts of the crust of both wheat and rye breads and to the crumb of wheat bread is discussed. 

It is generally accepted (1 ) that volatile compounds present in the flour are of minor importance to the aroma of bread. Prerequisites for formation of the desired crust flavor compounds are the dough fermentation and, especially, the baking steps (J2, 3). 

Most yeast-leavened crackers are based on the sponge-and-dough fermentation process outlined in Figure 1. 

For other product classes, it is characteristic that the flavour only forms or is changed significantly during production. Thermal, enzymatic and microbiological processes can be responsible for these changes. Examples are the ripening of salami and sour dough fermentation. In both cases, undesired bacteria can cause off-flavour formation. 

Elion, L., pp. 261-5. Improving Dough Fermentation by Addition of Yeast Food. Harrel, C. G., pp. 422-63. Testing and Use of Flour in Bread Production. 

Handbook of Dough Fermentations, edited by Karel Kulp and Klaus Lorenz... 

Rocken, W. and Voysey, P.A. 1995. Sour-dough fermentation in bread making. J. Appl. Bad. Symposium Suppl. 79, 38S-48S. 

It is of the greatest importance that doughs ferment in order that the starches and proteins be split up into simpler forms and gotten into a condition in which they are more readily assimilated by the... 

Thus, it is convenient to classify those various items, which influence directly the economic production of the bread and which may be altered by added improvers, and it is also convenient to classify those properties of the bread itself which may be effected by added improvers. The points to be considered in the economic production of bread are as follows 1st—Time of dough fermentation 2nd—... 

Beer, wine, and dough fermentation, cheese production, milk and fruit juice processing... 

Quality improvement and fermentation control in dough fermentations... 

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