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vol. 18, nr. 1 (2011)
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Influence of dough making conditions on fermentation process and physical properties of wheat bread
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Renata Różyło, Dariusz Dziki, Janusz Laskowski
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Department of Machine Operation in the Food Industry, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin |
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vol. 18 (2011), nr. 1,
pp. 131-142
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abstract:
The objective of this study was to evaluate the changes of fermentation properties of dough and physical properties of bread from dough made under different conditions. Dough was mixed for 5 and 8 minutes and the used water temperature was on the level of 10, 20, 30, 40 and 50oC. The results show that increasing of water temperature 10 to 50oC caused an increase of dough temperature. Use of water on the 10oC level caused an increase of dough temperature by about 2oC during mixing time extension from 5 to 8 min, however water temperature on the level 50oC caused only 0,5oC growth of dough temperature. The water temperature increase from 10 to 50oC had a significant effect on the fermentation properties of dough. The increasing temperature of water from 10 to 40oC resulted in an increase of bread loaf volume and as well as a reduction of bread crust thickness, bread crumb whiteness and hardness. During prolongation of mixing time the breadcrumb hardness was reduced.
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keywords:
bread, dough, water, temperature, mixing, fermentation
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original in:
Polish
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