Dough processing

Manufacture of friction elements includes the impregnation of fabrics and subsequent lamination, the wet-dough process, and the dry-mix process. Elements from the last two are prepared by compression-molding the formulation for up to an hour at 150—175°C. Thick brake elements require a carefully controUed heating-and-cooHng cycle to minimize stresses created by expansion and contraction (see Brake linings and clutch facings Fillers). 

Traditional pitta bread is made by a sour dough process but it can be made using manufactured yeast. If the sour dough process is used a relatively large portion of sour dough (approximately 20%) is used, giving a more rapid fermentation than most sour dough products. 

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. 

Sponge and Dough System Conventional Breadmaking. Most domestically produced bread is manufactured by the two-mixing stage sponge and dough process (Fig. 1) (6,30—33). 

Gassenmeier, K. and Schieberle, P. 1995. Potent aromatic compounds in the crumb of wheat bread (French-type). Influence of preferments and studies on the key odorants during dough processing. 

Paul Richards explains why the sponge and dough process of bread making is best for bread made with mixed flours. He describes the process as follows ... 

Weegels, P. L., R. J. Hamer, and J. D. Schofield. 1997. Depolymerization and repolymerization of wheat gluten during dough processing. 1. Relationships between glutenin macropolymer content and quality parameters. Journal of Cereal Science 23 103-111. 

A natural approach to avoid the use of additives in bread products may be reached by returning to the sour dough process using starter cultures. The use of selected strains with production of specific enzymes is the basis for production of the enzymes and dough conditioners directly in the sour dough. At present, two groups of enzymes are of particular interest in this respect amylases and proteases. 

While the future of preserving bread by the addition of an organic acid seems secure, an alternative means for producing bread without the need for preservatives is receiving much interest in Britain. This is the use of the sour dough process. Although this process is popular on the continent and in parts of America for the production of rye bread, it has not been used in Britain except by small speciality bakers. In this process, dough... 

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