What is Dough Sheeting?
- Sheeting can be done mechanically using dedicated machines, or manually.
- The most basic design for a dough sheeter consists of two stainless steel rollers between which the dough is passed for sheeting instead of rolling by hand with a rolling pin.
How it works
In breakmaking bakeries, a sheeter consists of a series of gauge rolls (usually two sets) that gradually transform a rounded dough piece into a dough disk. The dough piece is then curled and molded into a cylinder- or loaf-type piece that suits pan dimensions for final proofing.
Dough sheeting for optimum crumb grain
Dough sheeting modifies the original arrangement of polymeric gluten strands by extending or stretching them on a horizontal axis due to compression forces. Ideally, the dough piece is sheeted out as thin as required without tearing the dough, bursting gas cells, or damaging the gluten network, both key aspects for optimum gas retention during proofing and baking.1
Besides the obvious effect on dough shape, one key purpose of sheeting is to subdivide the gas cells incorporated and trapped in the dough during mixing. Thanks to gas cells subdivision, provided proper emulsification, coalescence phenomena in the expanding dough is further limited so a finer crumb grained and blisterless product can be achieved in the baked product.
Pan bread dough sheeting
After bulk dough has been divided and rounded, the dough ball enters the sheeting equipment. In high-speed bread lines, a sheeter consists of two sets of gauge rolls, a top (head) and a bottom set.
The gap between top rollers is wider than that in bottom rollers to accommodate the initially much thicker dough piece. The setting of head and bottom rolls depends on the size (scaling weight) and condition of the dough piece. Thus, a 23 ounce (650 g) dough piece will require the rolls to be set farther apart than a 18 ounce (510 g) dough piece.