BAKING MADE PERFECT

This corner features technical bulletins, trivia and industry trends which can help bakers perfect production system.


PRINCIPLES OF BREAD MAKING

Bread making is both art and science. It entails technical principles which bakers have to understand in order to make good products from batch to batch. The following materials discuss the importance of and critical points in each step in bread production.



MIXING

Mixing is done to incorporate all ingredients and develop gluten that will entrap the gas produced during fermentation. Dough gluten is developed upon forming smooth, elastic film that doesn’t break when stretched.

FERMENTATION

Fermentation is a biochemical reaction that involves conversion of sugar into gas and flavor compounds through the action of yeast.

MAKE-UP

Dough make-up involves molding and forming scaled dough into desired shape before giving it time to rise in the proofer.

PROOFING

Proofing allows the dough to rise to the desired volume. Ideal proofing condition requires:
TEMPERATURE: 32 – 36°C
RELATIVE HUMIDITY: 85 – 90%

BAKING

The following changes happen during baking:
-Oven spring or oven kick
-Yeast activity stops
-Crust formation
-Crumb setting
-Moisture loss

COOLING

Cooling enables slicing of product without damage.
Ideal conditions are:
-Open air system
-45-70 minutes
-Bread’s Internal temperature:33-36°C

PACKING

Packing has several functions:
-protects finished products
-facilitates handling
-communicates product characteristics

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