© 2009 cengage learning. all rights reserved. chapter 3: the baking process and dough mixing

© 2009 Cengage Learning. All Rights Reserved.

Chapter 3:

The Baking Process and

Dough Mixing


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3

Introduction

This chapter includes:• An overview for the baking process• Detailed explanation of mixing process


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The Baking Process• Traditional Method

- Basic steps never changed over centuries

- Preferment

- Mixing

- First fermentation

- Dividing

- Pre-shaping

- Resting time

- Shaping

- Final Proof

- Oven Loading

- Scoring

- Unloading the Oven


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The Baking Process• The proper transformation of basic ingredients

into bread• Succession of 12 steps• Handling of each step greatly affects on the

quality of final product


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The Baking Process:Traditional Method

• Preferment

- Before mixing of the final dough

- Improvement of the final product

- A portion of dough is allowed to ferment

- Different preferments provide different characteristics


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• Mixing

- All the ingredients are combined to form a dough

- Effects on the quality of final product


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• First Fermentation

- A dough is allowed to ferment as a large mass

- Increase dough strength (mass effect)

- Develop flavor


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• Dividing

– desired weight

For Manual Dividing:

– Caution must be paid not to damage the dough

– Try to cut a dough in one piece

For Mechanical Dividing:

– Choice of equipment is critical


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• Pre-Shaping– By hand or by machine– Loose ball for boules and batards, cylinders for

baguettes– Adjustment on the dough strength– Important to assess the dough characteristics– Form smooth skin on outside to promote proper and

better shaping


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• Resting Time (or Intermediate Proof)– The dough is relaxed between pre-shaping and

shaping– Continue producing gas– The dough pieces should always be protected from

drying out


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• Shaping- Forming into the final shape

By Hand:- The characteristics of the dough must be carefully examined - Adjustment by the strength of the doughBy Machine:- Choose equipment with minimum pressure and stress on the dough


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• Final Proof– Gas accumulates and creates internal pressure– The balance of gluten strength and gas pressure

creates volume and crumb structure– The dough should be protected from drying out– Use of rack cover, linen and proofs box


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• Oven LoadingBy hand:– Use of an oven peel or loader– Minimize damage during transferring the dough

By Machine (for a larger production):– Automatic loading system– Even spacing for an even heat distribution


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• Scoring– an incision on the skin of the dough– Direct impact one volume and final appearance of

the bread


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• Unloading the Oven– With an oven peel or a loader– Avoid damaging the crust of the bread


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• Cooling– The bread goes through a series of transformation

after baking and during cooling– The quality of the bread can be severely

compromised


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The Dough Mixing Process• Mixing – the first mandatory step to producing

bread• Dough consistency and gluten development

are determined during mixing


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Four Critical Steps of Dough Mixing

• Scaling– Precise scaling of ingredients is very important


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• Water Temperature– Controls the final dough temperature, which is

directly related to the rate of fermentation– Desirable Dough Temperature for most dough:

74°-77°F– Factors: Temperatures of the room, flour,

preferment and the friction from mixer– Friction of mixer varies by the type of mixer, the

shape of the hook, quantity of the dough etc


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• Water Temperature• Calculation to determine water temperatureRoom°F + Flour°F + Preferment°F+ Friction°F=X

DDT(75°F) x 4 = 300°F

Water °F = (300 – X) °F


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• Ensuring Clean Equipment– Make sure the mixer bowl and hook are clean– Old dough scrap will not dissolve in the next dough


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• Adding Ingredients to the Mixing Bowl– Add the flour first, then water– Flour based on 100%

• For mixer without reverse option:– Add the half of the water first, then flour, and then

the rest of the water until the desired consistency is achieved


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Ingredient Incorporation:Autolyse

• Special Considerations for Autolyse– When using instant dry yeast, add it one minute

before the autolyse is over to properly hydrate the yeast cell

– Liquid preferments must be incorporated before autolyse

– Stiff preferments must be incorporated after autolyse


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Ingredient Incorporation• During mixing on 1st speed;• The ingredients are incorporated as well as the

preferments• A baker must pay a close attention to see if

additional water is necessary


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Ingredient Incorporation• Autolyse

– Resting the flour and water for a minimum of 15-20 minutes

– Salt, yeast and preferment are added after an autolyse

– Better hydration of the flour = better gluten structure– Protease degrades some gluten bonds = better

extensibility and machine ability


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Dough Development• After all ingredients are incorporated, the

dough is continuingly mixed to achieve a desired degree of dough development

• Can be done in first or second speed


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Dough Development• Dough Temperature

– Confirm the dough temperature right after mixing– The first fermentation time varies depending on the

dough temperature– Do not continue mixing when the dough

temperature is too cold – over development of the dough

– Over-mixed dough creates excess extensibility and lack of elasticity


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Dough Development• Physical Changes During the Formation of

Dough– Hydrates the flour components, primarily starch and

protein– Starch: native starch and damaged starch– Protein: Glutenin (provides elasticity) and Gliadin

(provides extensibility)– Glutenin and Gliadin form chains of proteins, called

Gluten


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Dough Development• Physical Changes During the Formation of

Dough• As the dough hook continues mixing, it

organizes the cell structure by stretching and folding– The longer the mixing, the finer the crumb– Rheological change – less extensibility, more

elasticity


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Dough Development:Physical Changes

During the Formation of Dough

• Protein Hydration and Mixing Time in First Speed– Protein hydrates at slower rate than starch– For a larger batch of dough, 5 to 6 minutes of mixing

on 1st speed is necessary


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Dough Development• Chemical Changes During the Formation of the

Dough– When water is introduced into the mix, Fermentation

Activity and Enzyme Activity start– The wetter the dough, the faster the fermentation

rate becomes – adjust yeast amount depending on the hydration


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Dough Development:Chemical Changes

During the Formation of the Dough

• Oxidation of the Dough– Caused by oxygen naturally incorporated into dough

during mixing– Positive affects: Strengthen gluten bonds– Creates micro cells – gas produced by yeast

accumulates in the cells– “Alveoles” or the cell structure of the crumb


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Dough Development:Chemical Changes

During the Formation of the Dough

• Oxidation of the dough– Negative affects: Damage on Carotenoid pigments = whiter

crumb, blander flavor– Salt slows down chemical reaction in dough


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Dough Development• Incorporation of Secondary Ingredients into a

Dough System– Examples of primary ingredients


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Dough Development:Incorporation of Secondary Ingredients

into a Dough System

• Incorporation of Fat– 2 to 4% of solid fat can be incorporated with the

flour at the beginning of the mixing– 5 to 15% of solid fat can be added when the dough

is halfway trough development– more than 15% of fat should be incorporated when

the gluten is almost fully developed– The fat lubricate the gluten and prevent from

bonding easily


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into a Dough System

• Incorporation of Fat– Liquid fats can be incorporated at the beginning of

the mixing– Larger quantity can be incorporated after the gluten

is fully developed


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into a Dough System

• Incorporation of Sugar– Up to 12% of sugar can be incorporated the

beginning of the mixing.– Higher % of sugar is incorporated in several steps– Hydroscopic characteristic


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into a Dough System

• Incorporation of Eggs– Should be incorporated at the beginning of the

mixing– Major part of hydration– At least 10% of water in addition to the egg is

necessary to hydrate flour properly


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into a Dough System

• Incorporation of Dry Ingredients– Malt and milk powder can be incorporated at the

beginning of the mixing


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into a Dough System

• Incorporation of Solid Ingredients like Nuts, Dry Fruits, Chocolate Chips and More – Nuts, seeds and fruits must be incorporated at the

end of the mixing– Incorporate on 1st speed– Gentle incorporation will reduce damage to the

gluten structure


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Dough Development• Mixing Process Conclusion

– Following each step of mixing with precision and close attention results in a consistent production


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Mixing Techniques• Three main mixing techniques

– Short mix– Intensive mix– Improved mix

• Quality of bread depending on different gluten development


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Mixing Techniques• Short Mix

– Popular technique before mechanical mixers became available

– Hand mixed dough: Not sufficient gluten development

– Long fermentation with folds


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Mixing Techniques• Intensive Mix

– Mechanical mixers with two speeds enabled intensive development of gluten

– Shorter fermentation time– Tight crumb with large volume– Oxidation of the dough leads to lack of flavor


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Mixing Techniques• Improved Mix

– Shorter mixing time than intensive mix– Gluten is not fully developed– Limits the oxidation of the dough– Enable to produce higher quality of bread with a

larger quantity


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Short Mix Description• Similar to hand-mixed dough• Under-developed gluten requires a long

fermentation time and two to four folds• Low percentage of yeast• Gassy and soft dough


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Short Mix Description• Short Mix Effects of Bread Characteristics

– Very creamy crumb color due to no oxidation during mixing

– Long fermentation time enhances flavor and shelf life of the final product


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Intensive Mix Description• The ingredients are mixed on first speed to an

incorporation• It is then mixed on second speed to a full

development of gluten• Great machine ability• Stiff and fluffy dough• Short first fermentation time


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Intensive Mix Description• Intensive Mix Effects on Bread Characteristics

– Oxidation of the dough creates a very white crumb color

– Tight cell structure– Large volume on the final product– Lack of shelf life and flavor


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Improved Mix Description• Compromise between the short mix and the

intensive mix• Ingredients are incorporated in first speed and

then mixed to half development of gluten in second speed

• Medium-soft consistency of dough• Sufficient dough for hand-shaping or a semi-

mechanized process


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Improved Mix Description• Improved Mix Effects on Bread Characteristics

– Creamy color and open crumb– Flavorful product with a good shelf life– Volume is between that of short mix and intensive

mix


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Improved Mix Description: Improved Mix Effects on Bread Characteristics

• Visual Comparison of the Three main Mixing Techniques


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Improved Mix Description: Improved Mix Effects on Bread Characteristics

• Double Hydration– Growing popularity of “super” hydrated dough

created this technique– Water incorporation in two phases– Enough water is incorporated to create a medium-

soft consistency of dough– When the dough reaches 2/3 of its full development,

the rest of water is added in stages– Very soft dough with sufficient strength for machine

ability


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How to Calculate Mixing Time• Based on the revolution of the dough hook• Short mix – 600 revolutions in first speed• Improved mix – 1000 revolutions in second

speed• Intensive mix – 1600 revolutions in second

speed


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How to Calculate Mixing Time• Mixing time of the dough =

Total Revolutions Required / RPM (RPM=Revolutions per Minute)

• RPM varies with the brand of mixer


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How to Calculate Mixing Time• Factors Affecting Mix Time

– Type and design of mixer– Batch size– Characteristics of the flour– Dough hydration– Incorporation of additional ingredients


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How to Calculate Mixing Time:Factors Affecting Mix Time

• Type and Design of Mixer– Motor speed– Shape of the hook– Mixer design– Different type of mixer requires different mixing time


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• Batch Size– Smaller batches mix faster than larger batches


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• Flour Characteristics– Stronger flour may require longer mixing time– Flour with lower quality and quantity of protein

(example: Rye flour) requires more gentle mixing; longer mixing in first speed and shorter in second speed


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• Dough Hydration– Stiffer dough (lower hydration) requires longer

mixing time


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• Incorporation of Extra Ingredients– Seeds, fruits and nuts must be added after gluten

development has been completed– Incorporation should be done in first speed


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How to Calculate Mixing Time• Comparison of the Main Mixing Techniques


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How to Calculate Mixing Time• Comparison of Mixing Processes and Effects

on the Final Products


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Developing Your Own Process• Balance of mixing and fermentation• Understand that mixing and fermentation works

together – if the mixing is changed, so as the fermentation time


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Developing Your Own Process• Which Method to Use?

Factors:– Desired characteristics of the final product– Schedule / Time limitation– Equipment issues (batch size, type of mixer, etc.)– Understand outcomes of each mixing method and

fermentation time


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Developing Your Own Process• Mixing and Training

– The bake who is in charge of mixing should see the final products of his mixing shift

– In a large product, standardizing the mixing procedure is important to maintain a good consistency


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What Can Go Wrong and How to Fix It

• Scaling– Incorrect scaling of water or flour: should be

noticeable within the first few minutes– Salt and yeast: may not be noticed until the first

fermentation or the baking process is completed– Always double check the measurements before

mixing


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• Ingredient Incorporation– Salt or yeast can be dissolved in a small quantity of

water and added to the dough when forgotten, only when the dough has just finished mixing


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• Dough Development– Under- or Over- mixing of dough can affect on the

first fermentation time


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Conclusion of Mixing and Mixing Techniques

• When mixing is done carefully, the following steps will be easy

• Be accurate and careful when scaling, incorporating ingredients and during mixing

• A good understanding of mixing and fermentation helps to troubleshoot

© 2009 cengage learning. all rights reserved. chapter 3: the baking process and dough mixing

Documents

dough strengthimportant

dough effects

portion of dough

final dough improvement

traditional methodshaping

traditional methodmixing

traditional methodunloading

traditional methodpreferment