Fresh dough

The major advantage is that there is no re-worked dough being recycled from a cutting unit. The problem with re-worked dough is that it becomes tougher than fresh dough. 

The quantity of waste products added to the fresh dough in the kneaders varies depending on the amount of factory waste arising during manufacture. From 20 to 90 kg of waste products may be added per 100 kg of fresh nitrocellulose...Naturally the waste products added to fresh powder should have a suitable nitrogen content and total solubility. 

Fresh doughs were analyzed before and after microwave heating (60 sec at High power in a convection microwave oven, Sharp Carousel II, Tokyo, Japan). Fresh doubts were also stored in a freezer (-18 °C) for 2 weeks, thawed and analyzed both before and after microwaving. The following methods were used for characterizing the changes in the dou s ... 

H spectra (obtained using CPMG) used in the calculation of the spin-spin relaxation time of fresh doughs... 

A btiking weight loss is experienced as a result of water evaporation during crust formation. The extent of the loss is related to the form and size of the baked bread and is 8-14% of the fresh dough weight. 

Pull or sell date is the last date the product should be sold, assuming it has been stored and handled properly. The pull date allows for some storage time in the home refrigerator. Cold cuts, ice cream, milk, and refrigerated fresh dough products are examples of foods with pull dates. 

Flour Bleaching Agents and Bread Improvers. Freshly milled flour contains carotenoid pigments that cause the flour to have a yellow color. In addition, when the flour is made into dough the product is sticky and unmanageable. As the flour ages, a natural process takes place which turns the flour white and improves its baking qualities. Because the natural process takes quite a bit of time, additives are used to speed up the process. 

The processing methods for siHcone mbber are similar to those used in the natural mbber industry (59,369—371). Polymer gum stock and fillers are compounded in a dough or Banbury-type mixer. Catalysts are added and additional compounding is completed on water-cooled roU mills. For small batches, the entire process can be carried out on a two-roU mill. Heat-cured siHcone mbber is commercially available as gum stock, reinforced gum, partially filled gum, uncatalyzed compounds, dispersions, and catalyzed compounds. The latter is ready for use without additional processing. Before being used, sihcone mbber is often freshened, ie, the compound is freshly worked on a mbber mill until it is a smooth continuous sheet. The freshening process eliminates the stmcturing problems associated with polymer—filler interactions. 

These products, are processed by dissolving them in a mixture of alcohol and ether, kneading into a dough, filtering in a hydraulic press to remove mechanical impurities and adding to the fresh powder mass in the kneaders. 

To make bread, fresh yeast is mixed with warm sugar solution and the mixture added to the flour. This dough mixture is then put into a warm place to rise. The dough rises due to the production of carbon dioxide from aerobic respiration (respiration with oxygen) by the yeast. The products of this style of respiration are different to those of anaerobic respiration. 

Donuts Fresh donuts are popular and used for breakfast or snack. These are made from yeast-raised dough and fried in hydrogenated shortening to provide the taste and the mouth feel. Shelf stable donuts are sold in the super markets, convenience stores, or gas stations. These products are generally baked, instead of being fried. 

---