Dough Processing What is Dough Processing? Dough processing encompasses all high-speed bread-making operations between mixing and proofing. The concept of dough processing is evolving fast, and is gaining importance as bakers are trying to meet new consumer demands, such as clean label baked goods or industry innovation opportunities. Operations that can be [...]
Gluten Quality What is Gluten Quality? Gluten quality refers to the contribution of gluten-forming proteins – gliadin and glutenin – of different cereals (and their dry processed, milled and sprouted products) to the rheological and other handling properties of yeast-leavened bakery products. In order to obtain a good bread volume, the dough [...]
Ingredient Handling What is Ingredient Handling? Ingredient handling is the set of operations and activities involved in the receipt, transport/conveying, storage, scaling and dosage of ingredients for the manufacture of bakery products. Ingredient handling in high-speed bakeries requires extensive use of equipment, automation, technology and energy to help reduce: Labor Operational errors [...]
No Time Dough Also known as rapid dough processing or short time dough system What is No Time Dough? No time dough is a one-step breadmaking process where all dry ingredients are mixed slowly prior to adding water. Unlike other common dough systems where fermentation lasts for a couple of hours, this [...]
Compressed Yeast Also known as fresh yeast, Saccharomyces cerevisiae What is Compressed Yeast? Compressed yeast is a fresh cream yeast that has been drained from most of its water and compressed into small blocks. This yeast is the most common form of commercial baker’s yeast. It is used in both small and [...]
Kneading What is Kneading? Kneading is the process of working a dough mixture to form a smooth and cohesive mass. It can be done by hand or mechanically. Proper kneading is essential for the formation of dough with adequate viscoelastic properties including: Gas retention capacity Breads with fine grain, texture and crumb.1 [...]
Straight Dough Also known as no time dough or rapid dough processing What is Straight Dough? Straight dough is a breadmaking system or method in which all ingredients (dry and liquid) are placed in the mixer and the dough is then mixed to full development. Unlike the sponge and dough system, where [...]
Triticale Flour What is Triticale Flour? Triticale flour is a powder made from a hybrid grain of rye and wheat. The grain is larger and longer than wheat grain. Triticale has the functional properties of wheat and the environmental adaptability of rye. In the baking industry, it is used as a partial [...]
