46
loaf. It is allowed to be baked. There are four main factors that need to be kept in
mind while using the bulk fermentation method (BRIT, Information Sheet 2010):
(a) Quantity of Yeast
Proof time will be affected by the size and the type of proofer. In ideal conditions, a minimum yeast level is preferred with maximum proof time. This also
depends upon the type of bread being produced and the manufacturing process
being used.
(b) Fermentation Time
Fermentation time usually depends upon the capabilities of plants in which bread
is produced such as the number of bowls available for fermentation as well as the
size of the dough room. With an increase in fermentation time, we can achieve
maturity in dough at the divider.
(c) Dough Temperature
If the fermentation is carried out for longer duration, temperature should be comparatively lower. Ideally, dough should be at 26.5 °C at the divider. At higher temperature, yeast fermentation and reaction of oxidizing agent will be accelerated,
thereby resulting in making the dough sticky in nature. Slow increase in dough
temperature results in increasing the activity of yeast and oxidizing agent, thus
affecting the maturity of dough.
(d) Oxidizing Agent
Oxidizing agents are also known as maturing agents. These are added in dough
as they are responsible for strengthening the gluten structure and also provide dough
the capacity to hold on to more carbon dioxide. This will result in proper rising of
the loaf and even texture of bread. In order to adjust the maturity of the loaf, concentration of oxidizing agent needs to be optimized. Increase in the concentration of
oxidizing agent will increase the maturity of dough.
The Mechanical Dough Development Method
In this method, dough formation takes place in shorter duration as all the ingredients
are mixed at a higher speed and this energy is responsible for shearing the gluten
structure and thus results in its reformation. With the use of this method, the dough
rising time is reduced from 2 hours to 10 minutes due to development while mixing
of ingredients.
R. Kumari et al.
loaf. It is allowed to be baked. There are four main factors that need to be kept in
mind while using the bulk fermentation method (BRIT, Information Sheet 2010):
(a) Quantity of Yeast
Proof time will be affected by the size and the type of proofer. In ideal conditions, a minimum yeast level is preferred with maximum proof time. This also
depends upon the type of bread being produced and the manufacturing process
being used.
(b) Fermentation Time
Fermentation time usually depends upon the capabilities of plants in which bread
is produced such as the number of bowls available for fermentation as well as the
size of the dough room. With an increase in fermentation time, we can achieve
maturity in dough at the divider.
(c) Dough Temperature
If the fermentation is carried out for longer duration, temperature should be comparatively lower. Ideally, dough should be at 26.5 °C at the divider. At higher temperature, yeast fermentation and reaction of oxidizing agent will be accelerated,
thereby resulting in making the dough sticky in nature. Slow increase in dough
temperature results in increasing the activity of yeast and oxidizing agent, thus
affecting the maturity of dough.
(d) Oxidizing Agent
Oxidizing agents are also known as maturing agents. These are added in dough
as they are responsible for strengthening the gluten structure and also provide dough
the capacity to hold on to more carbon dioxide. This will result in proper rising of
the loaf and even texture of bread. In order to adjust the maturity of the loaf, concentration of oxidizing agent needs to be optimized. Increase in the concentration of
oxidizing agent will increase the maturity of dough.
The Mechanical Dough Development Method
In this method, dough formation takes place in shorter duration as all the ingredients
are mixed at a higher speed and this energy is responsible for shearing the gluten
structure and thus results in its reformation. With the use of this method, the dough
rising time is reduced from 2 hours to 10 minutes due to development while mixing
of ingredients.
R. Kumari et al.