The important factors in making bread.
Why is it necessary to control the temperature when mixing dough? What is the significance of controlling the temperature of the dough? The main purpose is to retain the flavor and taste to the greatest extent and to facilitate our operators.
Basically we can control the indoor temperature, the flour temperature, the friction temperature of the noodle tank machine when mixing, and the most important water temperature!
We can use this formula as a reference (for regular sweet dough)
(Ideal temperature of dough × 3) – (Indoor temperature + Flour temperature + Friction increase temperature) = Water temperature
We have shared before how to control indoor temperature and control material temperature.
What factors can control fermentation temperature?
1) Use a sophisticated variable speed mixer:
During mixing, heat is generated due to the friction between the molecules within the dough and the friction between the dough and the mixing cylinder. Commercially available mixers are usually 1-2 speed variable speed mixers. At slow speeds, the problem of frictional heat is not serious, but when stirring at high speeds, high frictional heat will be generated.
And the rotation speed of each brand is inconsistent. Although they all run at 2nd speed, the insufficient rotation speed will prolong the mixing time, thus increasing the friction heat.
According to the size of the mixer, dough type, weight, and dough properties, the mixing speed can be flexibly adjusted to obtain the optimal dough temperature.
So when we make some dough that is easy to heat up, we use slow speed more and less fast speed.
2) Noodle cylinder temperature control:
Apply ice cubes to the wall of the dough making tank to lower the temperature of the dough making tank. In summer, this method is rarely used because it is a bit troublesome.
For vertical mixing tanks, some manufacturers will have large ice packs for purchase. If not, a simpler way is to place a basin of ice water at the bottom of the tank to cool down.
For horizontal mixers, because the bottom is connected, we have no way to place ice cubes. Generally speaking, we will use some ice cubes to idle before mixing, which can also achieve a cooling effect, but it is really not obvious. However, you can purchase a double-layered temperature-controlled mixing tank.
3) Use technology to control dough temperature:
1. Hydrolysis method
That is, mix the ingredients except yeast and butter evenly without dry powder. Seal the dough and let it stand, or put it in the refrigerator for at least half an hour. During this period, the dough will hydrolyze and produce gluten.
2. Refrigerated seeding method
Stir the medium-sized dough (part flour + part water + part yeast) into a lump, seal and flatten it and place it in the refrigerator overnight. The next day, continue to complete the mixing according to the direct method.
FAQ
How can the choice and operation of a mixer help control dough temperature?
The article highlights that mixing generates high frictional heat—both from the internal friction of dough molecules and the friction between the dough and the mixing cylinder—especially at high speeds. To control this temperature, you can use a sophisticated variable-speed mixer and flexibly adjust the mixing speed according to the dough type, weight, and properties. When preparing doughs that heat up easily, using a slower speed more frequently and reducing high-speed mixing helps keep the dough temperature optimal. Additionally, selecting a mixer with an appropriate rotation speed is important, as insufficient rotation speeds can prolong mixing times and increase frictional heat.
What technical methods (other than adjusting room or material temperatures) can be used to control dough temperature?
The article suggests two main technical methods to help manage dough temperature:
The Hydrolysis Method: This involves mixing the initial ingredients (excluding the yeast and butter) until there is no dry powder, sealing the dough, and letting it rest or placing it in the refrigerator for at least half an hour. This allows the dough to hydrolyze and develop gluten naturally without generating mixing heat.
The Refrigerated Seeding Method: This involves mixing a “medium-sized” dough (a portion of the flour, water, and yeast) into a lump, sealing and flattening it, and letting it rest in the refrigerator overnight. The mixing process is then completed the following day using the direct method.
