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Factors affecting dough and temperature during baking

dough baking

Bread making seems like a rough process, but in fact, every step is a science.

“Bread is alive and has vitality”

The “yeast” invisible to our naked eyes is its source of life. The bread is like a “child”. Watching it grow and change slowly bit by bit, I feel filled with a strong sense of satisfaction.

The biggest impact when making bread is temperature control.
From the initial raw material temperature, stirring water temperature, stirring friction rising temperature, oiling temperature, cylinder starting temperature, ambient temperature, storage temperature, baking temperature, etc.

✔ The dough temperature is too low: The yeast reproduces slowly and the supply of carbon dioxide gas is insufficient, resulting in insufficient fermentation of the dough and the resulting bread is small in size and lacks the proper flavor.

✔ If the dough temperature is too high: the fermentation speed will increase, gas will be generated quickly, and the dough will easily over-ferment. Not only are the baked products uneven in shape, but they also have a bad taste and are too sour.
Today we will explore the effect of temperature on bread!

Out-of-cylinder temperature
The temperature of the dough out of the cylinder is very important and critical. It determines the quality of the final product. The difference between good and bad bread may only be 1°C. ✔ If the temperature out of the vat is higher than the predetermined temperature: the finished bread will be heavier than expected, lack flavor, be baked in a lighter color, and have a hard crust, etc. ✔ If the temperature out of the vat is lower than the predetermined temperature: the finished bread will also have an unexpected weight, lack of flavor, heavy baking color, and thick skin, etc.
In short, no matter what storage method is adopted and no matter what final shape it is made into, the principle of proper temperature of the dough must be observed and maintained.
In actual operation, regardless of whether the correct theoretical method is adopted, as long as you are satisfied with the final product presentation, everything will be fine. There is no such thing as “perfect operation” when it comes to bread.
If you are not satisfied with the product or have problems, re-examine the production method.
The temperature out of the vat has such a big impact on the dough and the final product. What are the factors that affect the temperature out of the vat?
During the mixing process of the dough, the temperature of the water in the formula is very important. The temperature of the water directly affects the final temperature of the dough.
In most bread recipes, there is no water temperature label. Before mixing, we will judge the required water temperature based on the environment.
(Ideal temperature of dough × 3) – (Indoor temperature + Flour temperature + Friction increase temperature) = Water temperature
For example, if you are making sweet bread today, and the ideal temperature for sweet bread is 26°C, then assuming that the indoor temperature is 26°C, the flour temperature is 24°C, and the machine friction increase temperature is 20°C, the applicable water temperature for the dough is: (26×3) -(26+24+20)=8℃
Temperature of base material:
The dough will continue to generate heat during the mixing process. If the temperature of the basic materials is too high, the initial temperature of the dough will be too high.
When we control the temperature of the dough coming out of the cylinder, we usually weigh the basic materials and store them in the refrigerator. This can reduce its initial temperature and effectively control the temperature of the dough coming out of the cylinder (such as flour, sugar, salt and other basic materials). Material).
Stiring time:
During the mixing process of the dough, there will be continuous contact and friction between the dough and the equipment, which will cause the temperature of the dough to continue to rise. ✔ The longer the mixing time: the longer the rubbing time, the faster the temperature will rise, making it relatively difficult to control the dough temperature. ✔ The shorter the mixing time: the shorter the rubbing time, the slower the temperature will rise, and the dough temperature will be relatively easy to control.
Simply put, reasonable mixing time is one of the basic principles for making good bread.
The above are all factors that affect the temperature of the dough coming out of the vat. By checking the temperature of the dough coming out of the vat, you can predict the quality of the final product.
Dough temperature really matters!


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