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8 lut 2016 · Docker pins. During baking, biscuits and crackers expand and lift to form a light open texture. During this process, rapid expansion of water vapour in the dough pieces occurs and the vapour needs to be released. This is accomplished by a series of holes in the biscuit design, called docker holes.
1 sty 2015 · Increasingly the operations of mixing, dividing and moulding are becoming mechanized. The purpose of this chapter is to discuss the essential elements of dough mixing and processing, to consider how they are achieved and to consider how equipment design can impact on final product quality.
1 sty 2023 · The baking method is an operation during which dough or batter—generally a starchy food—goes through changes to achieve the desired final characteristics, which are generally: volume increase, color, alveolar texture, and flavor.
1 wrz 2021 · This review highlights the importance of selecting the optimal baking technique as a function of the desired product characteristics. Conventional ovens could be improved through a combination of steam and vacuum techniques.
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.
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 · The underlying chemical and physical changes which occur wheat flour dough is formed are detailed. The role of the individual flour components in dough formation are highlighted with particular focus on the gliadin and gluten fractions of wheat flour.
