Dough time requirement

Bread improvers consist of substances which, added to the four fundamental bread constituents mentioned above, will improve the bread. These bread improvers are added to perfect the bread in one or more of the following ways color, bloom, size of loaf, shape of loaf, grain, texture, velvetiness of crumb, taste, flavor, aroma, zest of loaf, length of time required for staling, economy of gas production in dough, or water absorption capacity. 

Sour dough is prepared by various procedures which differ considerably in the length of time required (Fig. 15.38). A three-stage procedure takes into account the optimum temperature and humidity needs of yeast and bacteria. Yeast prefer to grow at 26 °C, while the bacteria of interest grow best at 35 °C. 

Fig. 15.38. Time requirement for various sour dough development methods (according to Rothe, 1974), 1 A three step process, 2 short sour, 3 dough souring agents used...

Arrival time, farinograph Time required for the farinograph dough to first reach a consistency of 500 farinograph units. It is related to the water absorption capacity of the wheat flonr and the dough rheological properties. 

Proofing Conunon term used by bakers related to dough fermentation. Final proofing is the time required for the formed dough to optimally rise before baking or frying. 

With fine-grained powders (web thickness of 0.5-1.5 mm) the contents of the tins may be transferred after a few hours to the kneaders to produce a uniform mass. With coarse-grained powders the dissolution of the waste material requires from four to ten days or more e.g., with a web thickness of 3 mm the time is 4 days, while with a web thickness of 7 mm it increases to twenty days. After being mixed in the kneaders the dough is filtered and added to the normal dough in the kneaders. 

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. 

The shortening is simply added to the mixer at the beginning of dough mixing. The statement has been made that the presence of fat slows down development of gluten (lengthens the required mixing time), but in experiments both in the laboratory and in the plant this thesis has not been confirmed. 

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