Dough retarding

Proving or Fermenting Allowing the yeast to act on the dough. Retarding Holding dough at 2-4°C and 80% relative humidity, where it can be held for up to 24 hours before use. 

After mixing, doughs are immediately divided and rounded, rested briefly, then molded. Molded units are rapidly fro2en ia blast (or other) free2ers uatil reaching a core temperature of about —7 to —5°C. Units are boxed and stored at — 18°C, then shipped to end users. End users slowly thaw these products in 2°C retarders over 16—18 h, proof, and bake the products as needed (37—41). 

In some products a spell in the retarder can be part of the process. This can be the case with some pizza doughs. 

Some pizza doughs are mixed, kneaded, given a short proof, and sheeted out for use. Other doughs are mixed, divided and rounded, followed by 24 hours in a retarder at 5-8°C. This gives the effect of a very long fermentation step. The dough is then sheeted and the pizza is made up and baked. 

The dough is mixed cold (18-20°C), which retards fermentation, requiring a high level of yeast to speed up the process. Next the dough is proved for up to 1 hour with a temperature not exceeding the melting point of the fat (around 37°C). 

The dough sheet is returned to the retarder for 6-12 hours after being sheeted and folded twice. The dough is then sheeted and folded again followed by another 24-48 hours in the retarder. 

Laboratory production of crackers with the same flavor quality as commercial crackers has been difficult. Micka (11) found that when crackers are produced in a laboratory and no starter sponge is kept, and equipment is kept sterile, fermentation is generally retarded and the resulting dough has a high pH and the crackers have an undesirable flavor. Dynn (17) attempted to develop a procedure for the production of experimental crackers to test flour quality. He found that the crackers made from the same batch of flour varied widely in flavor quality and concluded that commercial crackers could not be produced in a laboratory. However, Pizzinatto and Hoseney (4,14) have recently developed a procedure for the production of satisfactory experimental saltine crackers under laboratory conditions. 

Salt is not considered a bread improver but one of the fundamental constituents. While it is necessary in bread to give it savor it also has an effect upon the action of yeast on the dough in that in excess of 3% it retards fermentation. 

Water in different localities differs in chemical analysis and it has been found that due to this fact the same materials and the same procedure do not produce thesame bread in different bakeries. The materials in the water may have retarding effects upon the growth of yeast in dough. As a general rule the more mineral matter in the water used the greater is the retardation of the yeast fermentation, while soft water is often observed to have a hastening effect on yeast fermentation in dough. 

Uses Emulsifier, solubilizer for foods, cosmetics, household prods., industrial applies., coatings, household (polishes, cleaners), pharmaceuticals lubricanL antifog, antistat for PVC and other plastics antifog for food-pkg. films emulsifier for thermoplastics polymerization emulsifier in food pkg. emollient for skin care prods. lubricant, emulsifier in textile spin finishes cosolvent foods (crystallization retarder, dough improver)... 

Uses Dough conditioner for bakery prods. whipping agent emulsifier, stabilizer in cosmetics, foods, and pharmaceuticals conditioner for dehydrated potatoes acid neutralizer/acceptor/scavenger for polyolefins, flame retardants, pigments lubricant for PVC in paper/paperboard in contact with aq./fatty foods in cellophane for food pkg. 

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