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As the name suggests, lamination is the process of creating alternating layers of dough and “roll-in-fat” (butter, hard fats, margarine, shortening) to create light, tender and flaky pastries. There is usually a 30-min rest period between folds.
In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
12 lis 2013 · The function of batter and dough ingredients and ingredients in specific baked products has been addressed in former sections. This section covers specific mixing methods for various batters and dough.
5 kwi 2023 · Each ingredient serves a specific purpose, contributing to the texture, flavour, and appearance of the final product, and only in understanding each one’s role can budding bakers produce fault-free bakes.
28 wrz 2024 · Proving or proofing bread dough correctly is one of the most important bread-making steps to achieving a well-risen bread with a good crumb texture. Learning how to identify if bread dough is proved enough and not over-proved is a key skill which will help bread-makers produce perfect bread every time.
4.7 Baking. The dough can undergo certain pre-treatments before the final bake, including glazing and scoring. Glazing is a surface coating method for enhancement of the quality factors of bakery products such as increasing the shine or even modify the color of the crust (Jahromi et al. 2012).
Reducing agents are very active compounds widely used in bakery formulations at the mixing step to modify the rheological properties of doughs and batters. They are the opposite of oxidizing agents, as they weaken the dough and reduce mixing times.
