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Most doughs - water, flour and a touch of salt are base ingredients. Pasta dough - uses eggs instead of water. Bread dough - yeast is used as a raising agent.
Feb 11, 2024 · Dough is a versatile and essential component of countless recipes, and understanding its properties and techniques is key to successful baking and cooking. Whether you’re making a simple loaf of bread or a complex pastry, the right dough can elevate your culinary creations to new heights.
May 17, 2024 · Below, we’ve detailed exactly what is happening in every step of the process to help you get that better scientific understanding. From the initial mixing of ingredients to the final rise in the oven, each stage plays a crucial role in shaping the perfect loaf.
- Origin
- How It Works
- Fermentation Stages in Bread
- Ideal Conditions For Yeast and Lab Fermentation in Dough:2,3,4
The use of fermentation in bread can be traced to the ancient Egyptians in 4000 BCE. In 1854, French chemist and microbiologist Louis Pasteur determined that it was microorganisms in the air that caused food to ferment and spoil.2,3
In bakery products, fermentation is a complex series of biological reactions that allow dough to leaven. It is carried out by strains ofSaccharomyces cerevisiae yeast, wild yeast and lactic acid bacteria (LAB). These microorganisms start by consuming simple sugars in the flour and generated by amylase. This produces CO2 and other compounds, which a...
First fermentation: Mixing prefrements with rest of dough composition. This step may last up to 8 hours in artisan breads.Second fermentation: Takes place after the dough is first punched.pH:primarily acidic to slightly acidic (4.5–6.5).Temperature:95–113°F (35–45°C). At lower temperatures, fermentation slows down while higher temperatures produce undesirable aromas and excessive acid buildup.Carbon source:LAB and yeast feed on monosaccharides and disaccharides.On the most basic level, they all involve cooking a mixture of milled grains and water. From Chinese baozi to Armenian lavash, bread comes in thousands of forms. What do they have in common?
What is a biological raising agent? Yeast, a tiny single-celled microorganism, a type of fungus, is an example of a biological raising agent. Yeast is used to make bread dough. How do biological raising agents work? Yeast feeds on the sugar contained with the dough, producing carbon dioxide and alcohol, in a process called fermentation.
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dough 357, 376, 377–380 dr. Scoville 416 dr. Temple Grandin 290 durum 345 dutch processing 484 egg 16, 311, 313, 315 egg wash 379 egg white 33, 316, 335, 339, 385 egg white foams 333 egg yolk 16, 53, 122, 124 elastin 280 electron 6, 22 electron affinity 18 electron transport chain 143 electronegative 18, 22 electrostatic interaction 20, 32
