Principles of Breadmaking

Principles of Breadmaking
Functionality of Raw Materials and Process Steps

Συγγραφέας: Piet Sluimer
ISBN: 9781891127458
Σελίδες: 224
Σχήμα: 17 Χ 24
Εξώφυλλο: Σκληρό
Έτος έκδοσης: 2005


Principles of Breadmaking: Functionality of Raw Materials and Process Steps is designed to give the fundamental principles and science behind the baking rules and recipes most bakers, technologists, and students are accustomed to. Functional properties of ingredients and interactions occurring during each step in the baking process are presented in straightforward chemical and physical terms understandable to anyone with a background in baking. The knowledge gained will allow for the optimization of recipes and processes of all types of bread, including pre-baked breads and frozen doughs.

Most literature on baking emphasizes descriptions of the process or of the equipment. For example, you will find a description of the recipe for hamburger buns that tells you to mix the dough a specific amount of minutes in a specified mixer, etc. Principles of Breadmaking takes a different approach, describing the chemistry and basic physics behind the recipe, what happens with ingredients during mixing, the pros and cons of dough temperatures, conditions for fermentation and proof, and handling of the dough throughout the process. It also describes the transformation of dough into the final product in the oven in terms of heat transfer to the dough and heat transport in the product. By covering the functionality of unit operations and raw materials at this level, the reader is given the foundation needed to optimize recipes and the production process.

Prebaked breads and frozen doughs present their own set of challenges for the baker. This book provides detailed, critical descriptions of the processes involved in creating both. The chapter on prebaked breads discusses cooling, ambient storage, chilled storage, frozen storage, storage in a modified atmosphere, and the rebaking process. Moisture migration, solubility of gases, diffusion of gases, yeast, and drying and condensation are discussed in a chapter dedicated to frozen doughs. Both chapters also include sections on optimizing procedures and recipes.

Principles of Breadmaking: Functionality of Raw Materials and Process Steps is an essential troubleshooting reference for bakers, food technologists, product developers, millers, ingredient suppliers, and newcomers to the bakery business and related industries. In addition, it will be an excellent teaching tool for students learning the fundamentals of breadmaking. It also contains hands-on activities well suited for training sessions and workshops.
• Teaches the baking professional how to optimize the recipe for any type of bread
• Describes the functionality of raw materials used in breadmaking
• Explains the functionality of mixing, fermentation and proof, baking, and cooling
• Includes tables of uses for specific carbohydrates
• Provides international comparisons of HACCP experiences in baking
• Helps the baking technologist select the optimal conditions for making frozen dough and prebaked bread
• Supplies the tools for the best results in baking and re-baking
• Details the pros and cons of different dough temperatures


Contents

Principles in Brief
Ingredients and Formulations
Processing Steps
MixingFermentation
Proof
Baking
Gluten and Dough Development, Gas Retention, and Baking Quality
Bread Properties
Fresh Bread
Stored Bread
Interruption of the Breadmaking Process

Basic Ingredients
Wheat Flour: Composition of Wheat
Extraction Rate and Baking Quality
Wheat Flour Components
Tests of the Functionality of Wheat Flour
Flour
Additives
Water
Yeast
The Fermentation Reaction
Commercial Forms of Yeast
Salt

Optional Ingredients
Fat
Emulsifiers
Enzymes
Amylases
Hemicellulases
Other Enzymes
Sugars
Dry Milk Products
Flours from Beans and Pulses
Vital Gluten
Oxidizing and Reducing Agents
Developments in Bread Improvers

Mixing
Homogenization of the Ingredients
Occlusion of Air
Gluten Development
Intensity of Mixing
Degree of Mixing
Measurement of Degree of Mixing
Influence on Bread Dough Consistency
Dough Temperature
Cooling of Dough
Sponges and Straight Dough

Fermentation and Proof
Initial Growth of Gas Nuclei
Disappearance of Oxygen
Diffusion of Carbon Dioxide
Change in Carbon Dioxide State
Pressure in Gas Cells
Stability of Gas Cells and Gas Retention
Treatments During Fermentation
Speed of Fermentation
Change in pH During Fermentation
Fermentation Conditions
Temperature Changes During Fermentation
Fermentation Reaction
Evaporation and Condensation
Air Temperature
Traditional Breadmaking Processes
Short Breadmaking Processes
Mechanical Dough Development
Activated Dough Development
Use of an Enzyme
Increased Yeast
Final Proof

Baking and Cooling
Mechanisms of Heat Transfer
Radiation
Convection
Conduction
Condensation
Heat Flux and Heat Balance
Heat Transport Within the Dough
Crumb Formation
Crust Formation
Ovenspring
The Role of Water Vapor
Cooling of Bread

Prebaked Bread
The Prebaking Process
Cooling
Ambient Storage
Chilled Storage
Frozen Storage
Storage in a Modified Atmosphere
Contamination
Gas Composition
Packaging Material
Packaging Technology
The Rebaking Process
Prebaking vs. Rebaking
Starch Reversal
Crust Formation
Crust Color
Flavor
Optimization of Recipe and Procedure

Frozen Dough
Background and History
Changes in Dough and Bread Through Freezing
Moisture Displacement
Solubility of Gases
Diffusion of Gases
Yeast
Drying and Condensation
Optimization of Recipe and Procedure
Recipe
Procedure
Fully Proofed Frozen Dough

Recommended Reading
Index