Fundamental Baking Process Flashcards
It is what larger plants use in exact scaling or measuring of individual ingredients
automatic hopper scales and water metering devices (flour & water)
What temp range is used in straight dough method
78 to 82 C
What comprises a dough mixture
Flour + water + air + energy (work)
Do ingredients need to be thorough and uniformly dispersed to form a heterogeneous mixture of a dough?
YES
Does a desirable gluten have uniform structure or does it need to be dispersed
Properly developed gluten has a uniform structure and possess an optimum degree of pliability, elasticity, hydration, etc
This dough mixing method involves no time or rapid processing
Straight dough method
This method is used in yeast-raised bread like white pan bread, whole wheat bread, and frozen bread
Straight dough method
Give the common limitations to SDM (straight dough method)
Higher variable costs (ingredients)
Poor tolerance of process to schedule changes
Usually shorter shelf life
Lack of fermentation flavors and aromas||
HPUL
How many steps are there to do SDM
Single step process, ALL ingredients are mixed in a single batch
Enumerate the process of SDM
Mixer - Divider - Rounder - Initial proof - panner - proofer - oven
Does SDM need short or longer time
Shorter processing time (an advantage)
Does an SDM involve bulk fermentation?
No, it eliminates that bulk fermentation thus it is space saving
What are the advantages of SDM?
Shorter processing time
Space saving
Increased yield (no fermentation loss)
Reduced labor cost
Better flavor development
This method involves 2 distinct steps (sponge and dough). And which comes first
Sponge Dough Method
1) sponge stage
2) dough stage
How much time does the sponge stage need for preliminary fermentation
2-8hrs at 24-29C
It is the stage in sponge dough method where the second fermentation of relatively short duration starts
Dough stage
How much flour is mixed in the sponge stage
50-75% with total yeast, yeast nutrients, malt, water
Which part of the sponge dough method is the combining of fermented sponge with balance of ingredients and what kind are these
Dough stage; milk solids, sugar, shortening
Enumerate the steps of sponge dough method
Mixer (24C) rested for 3 hours (26C) with 65% RH then heated at 30C to get to the dough step after rising
This dough mixing method has good fermentation tolerance
Sponge dough method
This dough mixing method needs longer production time and longer fermentation time
Sponge dough method
What are the advantages of sponge dough method
Good fermentation tolerance
Unique fermentation flavor and aroma
Improved finished product characteristics (finer crumb grain, silkier, smoother texture, and moist and pleasant mouthfeel)
GUI
Is the sponge dough method mix tolerating?
lesser tolerance
This mixing method is where enriched dough is combined and contains fat, sugar, egg, and/or milk
Modified straight dough method
What are the steps in a MSDM or modified straight dough method
Hydrate the yeast and add flour
Add liquid ingredients and sweeteners
Mix dough until flour is evenly moistened
Add additional butter until evenly blended
Continue to mix and knead dough until properly developed
HAMAC
This dough system is used in high speed bakers specialized in producing very large quantities of bread, buns, and other
Continuous mixing dough systems
In which step in continuous mixing dough system does the dough mechanically developed
2nd mixing (dough developer)
When are the dry and liquid ingredients (in bulk) fed into the premixing chamber for even distribution of water
1st mixing (Ingredient pre-mixer)
Does a continuous mixing dough system have high production flexibility?
NO. It uses highly specialized equipment but no.
How does a CMDS minimize over fermentation
Very homogenous dough for makeup as divider continuously receives freshly mixed dough
This mixing system requires lesser manpower and lower energy consumption
Continuous Mixing dough systems
This dough mixing process uses mechanical dough development (MDD) where all elements are allowed to combine and produce high quality bread in shorter processing time
Chorleywood Bread Process (CBP)
When was CBP develpoed and used in plant bakeries
1961
Does a CBP utilize people to do mixing for gluten structure development and gas cell initiation?
No. mixers are used as sole mechanism
This dough mixing process uses no-time dough combined with enclosed high speed mixer
Chorleywood Bread Process (CBP)
It is a no time dough or rapid dough processing
Straight dough method
What are the 6 stages of dough mixing
pick up
initial development
clean up
final development
letdown
breakdown
(PICFLB)
This stage is where gluten is partially developed ( too elastic and poorly extensible)
Clean up stage
This dough mixing stage is where ingredients are insufficiently dispersed and are still at heterogenous state
Pick up stage
It is the stage where dough has reached optimum handling properties and gas retention
Final development
This stage is where dough is at maximum stiffness and comes together as one cohesive mass
Clean up
This stage is where gluten-forming proteins gradually become hydrated and start to develop gluten
Initial development
What are the gluten-forming proteins
Gliadin and glutenin
This stage is where dough is still sticky, cold, and lump
Pick-up stage
This stage is where dough is already getting warmer, smoother, and drier
Initial development
In this stage, the gluten matrix begins to degrade
Letdown
This stage is where dough has optimum handling properties and gas retention
Final development
This stage is where dough is not salvageable and cannot be used to make bread
Breakdown
What happens to the gluten and the dough at breakdown stage
Gluten is too weak and dough begins to liquify
True or False
The final development stage is where air cells are still compact and are not yet re-distributed
False. In this stage, air cells are subdivided and re-distributed.
When is kneading done and air incorporation initiates (in 6 stages of dough mxing)
Initial development
True or False
Dough is at the correct temperature and handling quality at letdown stage
False. Final development stage.
When is gluten film visible and dough ready to be discharged from mixer? (in 6 stages of dough development)
Final development stage
When dough is undermixed, the dough will experience slower or faster proofing? and explain why
Slower. Yeast activity is slower at lower temps
When dough is overmixed, is it true that dough will be wet, sticky, and slacking?
Yessss
Is excessive volume a result of undermixing?
No. overmixing
When undermixing happens, dough is too soft and too elastic. T or F
False. stiff and too elastic
This happens in the scaling and sheeting and molding of dough when undermixed
Erratic and poor, respectively
Undermixing : corners sharp (might damage packaging) : Overmixing: corners too round. (in finished product)
T or F
False. Undermixing: too round
Overmixing: sharp corners
Which offers faster proofing, overmixing or undermixing
Overmixing, yeast activity increases with temperature
Undermixing : poor pan flow
Overmixing : excessive pan flow
T or F
True
Enumerate possible causes to bread exhibiting too low of a volume
under mixed
under proofed
weak flour
too little yeast
incorrect premix level
too little improver
What are factors affecting mixing time
Speed of mixer
Mixer design
Dough size in relation to mixer capacity
Dough temperature
Efficiency of cooling systems
Quality of flour
Water absorption of flour (influenced by particle size)
Amount of shortening - mixing times increase with more added shortening
Amount and type of reducing and oxidizing agents
Amount of milk solids and other dry ingredients that compete for water (the higher their concentration is, the longer the mixing time will be)
This type of mixer is more versatile because it is used to blend cookie ingredients and knead heavy dough; diff kinds of food
Planetary Mixer
Does a planetary mixer use a single motor?
Yes and is used in batch-mode operation
This mixer is capable of producing the largest volume of dough in the shortest amount of time
Horizontal mixer
Does a horizontal mixer require dough temp increase throughout mixing?
YES.
This mixer uses two motors, one to rotate bowl and the other to rotate the spiral arm
Spiral Mixer
T or F
Spiral mixer is best suited for mixing bread - keeping dough at low temp
True
To ensure proper dough consistency, what does a spiral mixer do?
Bowl rotates in both direction
What are the standards for dough operations in the US
Higher protein content of wheat flour
Higher production levels
T or F
you need more time mixing if u add more shortening
true
