MH

Bread Making Process Notes

Ingredients and Process Overview

  • Maltose Importance:
  • Maltose serves as the fuel for yeast growth during bread making.

Mixing Ingredients

  • Mixing Method:
  • Using a KitchenAid mixer for convenience, but hand mixing is also viable.
  • Flour particles break down and disperse in water, hydrating and fluffing up due to shear forces in the mixer.
  • Release of starch occurs, providing food for yeast.

Hydration of Yeast

  • Yeast Activation:
  • Yeast needs water to activate and grow, which happens during mixing.
  • Proper mixing leads to the incorporation of air bubbles in the dough, key for bread texture.

Proofing the Dough

  • Proofing Process:
  • After mixing, cover the mixture with a wet towel to maintain moisture.
  • Proof in a warm environment to allow yeast to ferment, usually done for several hours.
  • Oven Spring:
    • As yeast produces gas, the gluten structure stretches and bubbles become prominent.
    • Comparison of dough and bread: dough is not air continuous; bread allows air to pass through.

Scaling and Accuracy in Baking

  • Importance of Accuracy:
  • Precise scaling of ingredients is critical in industrial production.
  • Sponge Dough Process:
  • Involves mixing most of the flour, water, and yeast together for initial fermentation to enhance flavors before proceeding to the main dough stage.
  • This fermentation process contributes to the overall flavor development in the bread.

Mixing Techniques and Dough Consistency

  • Overmixing Considerations:
  • Different flours react differently; hard wheat flours are more resistant to overmixing compared to soft ones.

Specialty Products: Bagels

  • Boiling Step:
  • Boiling bagels before baking helps create a high-gloss crust; this is an essential step in bagel preparation.

Market Trends and Gluten-Free Products

  • Rising Demand for Gluten-Free:
  • Noticed an increase in gluten-free products, prompting industry adaptation.
  • Separation practices for gluten-free production due to cross-contamination concerns.

Manufacturing Facilities

  • Facility Regulations:
  • Gluten free products must be produced in separate facilities to avoid contamination.
  • Cardinal produces ingredients, not final gluten-free products, meaning partnerships with other producers are necessary for market access.