Dough Preparation

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. 

Tn the industrial production of dry cookies, calces, and pastries, the vanillin content ranges between 20 and 50 g per 100 kg of dough. Often, vanillin is added at the dry stage of dough preparation as the flour and sugar are being mixed. Tn fat-free recipes, it is possible to add and mix vanillin powder with eggs. 

A dough prepared from 500 g wheat flour (type 550), 12 g glucono-delta-lactone, 10 g salt and ca. 270 ml of tap water was baked for 30 min at 220°C. 

Table VII. Average Composition of Dough Prepared from Lime-Treated Palomero Reventador Toluqueno Corn0...

We have observed that the same mechanical properties of doughs prepared from lime or calcium hydroxide-treated corn were achieved when com was treated with magnesium hydroxide. It seems reasonable to consider that the elaboration of products from nixtamalized corn is based mostly on the physical-chemical changes occurring in the starch component of the com grain. This is substantiated further by the fact that other starchy foods can be lime treated to yield products similar to those obtained from com. 

Sufficient plasticity for stretching rolling in the dough preparation to ensure unbroken homogeneous thin layers of margarine in the dough. This is necessary for the laminated structure and volume of Danish pastry. 

A dough prepared from 250 g of flour, 100 g of sugar, 3 eggs, 200 mL of boiled milk, 15 mL of cream, and a little salt is allowed to stand for 2 hours. Bake ca. 25 crepes with 30 mL of oil and 30 g of butter. 

McKinley, G. H., and O. Hassager. 1999. The Considere condition and rapid stretching of linear and branched polymer melts. Journal of Rheology 43 1195-1212. Safari-Ardi, M., and N. Phan-Thien. 1998. Stress relaxation and oscillatory tests to distinguish between doughs prepared from wheat flours of different varietal origin. Cereal Chemistry 75 80-84. 

A hour tortilla can be dehned as a circular chemically leavened hat bread. Flour tortillas are mainly produced from rehned hours, although whole-wheat hour tortillas are gaining in popularity. Generally, tortillas are 2 nun thick and have diameters that vary from 15 to 33 cm. Most wheat tortillas are industrially manufactured by hot-press, die-cut, or hand-stretch procedures (Figure 10.8 Sema-Saldivar et al. 1988, Serna-Saldivar and Rooney 2003). Each operation requires different hour specihcations, dough preparation, and baking conditions, which result in various tortilla characteristics. 

Figure 51. Effect of heating on the storage modulus, G and tan 5 of doughs prepared from blends of commercial starches. The gluten fraction in the blend is reported close to the relevant curve (modified from [113]).

---