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)