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1 sty 2012 · Full-fat, enzyme-active soya flour may be used as a functional dough ingredient. It has two principal beneficial functions, both arising from its lypoxygenase enzyme system: they are to bleach the flour and assist in dough oxidation.
1 wrz 2021 · During baking, dough undergoes many physical and chemical changes, including: evaporation of water; dough-crumb transition; formation of crumb and crust structures; volume expansion; protein denaturation; and starch gelatinization (Yin & Walker, 1995).
1 cze 2008 · Baking technology, evolution of baking ingredients, thermophysical properties of bread as functions of moisture content and baking time are reviewed. Experimental and simulative studies on profiling of temperature, moisture content, pore volume, expansion ratio during baking are also reviewed.
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).
The fine crumb structure obtained as a result of sheeting or rolling of the dough layer can be explained by the coalesce of entrapped air bubbles and their redistribution in the dough matrix, which later serve as nucleation centers for gas bubble formation during the baking stage.
1 sty 2015 · Introduction. The first, basic step in breadmaking is combining water with wheat flour and kneading (imparting mechanical energy to) the mixture to form an elastic dough (Bushuk, 1985; Hoseney, 1985).
The central object for such considerations is the shaped and proofed dough-piece, and in order to understand what changes the dough-piece undergoes, and how they can be influenced by the baker, the baking process must be analysed into the various aspects involved in its technical management.
