French bread dough

Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid... 

Four formulations were used to produce French bread dough with different ascorbic acid quantities, as listed in Table 27.1. AACC 54-21 (AACC, 1995), a commercial bakers flour (Moinho Pacifico, Brazil) with a water content of 13.60% and farinograph water absorption of 65.60%, was used for all formulations. 

Ingredients Used to Produce Frozen French Bread Dough from Four Different Formulations... 

The water content of the French bread dough was determined according to AACC 44-15A in five replicates (AACC, 1995). This analysis provided the total amount of water of the dough (Wtot)-... 

Resistance to extension (force in N) and extensibility (distance in mm) of French bread dough according to ascorbic acid quantities for all periods [a, b] and to frozen storage for all formulations up to 13 days [c, d]. 

Matuda, T.G., Parra, D.R, Lugao, A.B., and Tadini, C.C. Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough, Lebensm. Wiss. TechnoL, 38, 275, 2004. 

Kline, L., Sugihara, T.F., and McCready, L.B. 1970. Nature of the San Francisco sour dough French bread process. I. Mechanics of the process. Bakers Digest 44, 48-50. 

To a limited extent, modified starter doughs have survived under different names, e.g. ferment, brew and sponges. These pre-ferments are used for traditional French bread types both in Europe and in the USA. 

Bread production has become increasingly industrialised. Moreover, consumer preference has altered towards loaves of good volume, ready-sliced for convenience and which stay soft for several days. At the same time, increased demand for speciality breads e.g. French baguette type, sour doughs etc.) has increased. 

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. 

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