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Controlled (or retarded) Fermentation

Controlled (or retarded) Fermentation

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The term controlled fermentation is commonly used to describe processes in which fermentation is halted through the use of cold, without reaching freezing temperatures. I do not particularly like the term because all fermentations should be controlled. The terms delayed, retarded or sluggish fermentation are also used on occasion to describe something similar or a variation. However, the focus here is on the possibility of stopping fermentation to resume it later. This interruption can be achieved with positive cold (without…

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Fermentation

Fermentation

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Fermentation is the process by which certain microorganisms modify a substrate, primarily in a positive manner. In the case of bread, we often refer to fermentation when discussing the processes by which yeast produces CO2 and alcohol from sugars. However, fermentation also includes the action of lactic and acetic bacteria when creating sourdough. Previous blog entries have covered yeast and sourdough. Today, we will focus on the changes that the dough undergoes and the factors to control in these processes….

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Bakery and Baked Goods Course 8

Bakery and Baked Goods Course 8

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In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Bread is a product made from flour (usually wheat), water, salt, and yeast. So, we’ll start by getting to know these ingredients and the functionality of their components. But most bread also incorporates other products such as enzymes, additives, fats, or other ingredients. Furthermore, these other ingredients are present in the production of other baked goods, such as cakes…

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Batters and Breading: Basic Aspects II

Batters and Breading: Basic Aspects II

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Following a first entry on basic aspects, more focused on batters, this second entry will delve into breading. We will analyse its types and the quality criteria for good breading. Industrial breading is similar to homemade ones, but while at home, we typically use traditional breadcrumbs, the industry has access to a greater variety. In recent years, some of these breads for home use can be found in different specialized stores. Let’s take a look at the most common ones….

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Division and Rounding

Division and Rounding

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In baking, there are certain operations between kneading and the final fermentation that are often overlooked and have been relatively underexplored by scientists. However, these operations can significantly impact the quality and consistency of the final product. We will address these operations in two separate entries. This first one is dedicated to division and rounding, while the subsequent entry will cover resting and shaping of the dough. Division After kneading, the dough can undergo a bulk fermentation or not. Typically,…

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Kneading

Kneading

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Kneading is the process by which ingredients are mixed in bakery and the necessary mechanical work to form gluten is provided. Besides these primary functions, there are other essential phenomena that occur during kneading that are important to understand. Development of Gluten In the initial stage of kneading, proteins that will later form the gluten network are hydrated. Soluble components, such as salt, dissolve in water and remain in the aqueous phase. If there is oil or fats, they are…

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Batters and Breading: Basic Aspects I

Batters and Breading: Basic Aspects I

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Breading and battering are two of the most commonly used techniques in cooking. These techniques are employed in both home and industrial kitchens. There are many types of breading and battering, and there are significant differences between homemade and industrial approaches. However, they often share a common ingredient: flour. In this series of entries, we will explore the types of breading and battering, the criteria for analysing their quality, and the influence of ingredients and processes in achieving a good…

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Bakery and Baked Goods Course 7

Bakery and Baked Goods Course 7

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In italics, I leave the parts already covered, while I use bold for the topics introduced in each new course entry. Bread is a product made from flour (usually wheat), water, salt, and yeast. So, we’ll start by getting to know these ingredients and the functionality of their components. But most bread also incorporates other products such as enzymes, additives, fats, or other ingredients. Furthermore, these other ingredients are present in the production of other baked goods, such as cakes…

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Enzymes II

Enzymes II

Today we continue our discussion of enzymes, but this time we will explore some lesser-known enzymes, some of which have recently found applications in baking. You can refer to our previous blog post on enzymes in baking, where we covered general aspects and amylases, in the following link. And don’t forget that you can subscribe to the blog (on the right side) to receive notifications every time we publish a new post. Hemicellulases Hemicellulases are now a common component in…

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Enzymes I

Enzymes I

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After several entries on additives, today we will discuss enzymes, both those naturally found in dough and those that can be added. Since there are many enzymes, we will divide this entry into two parts. In this first entry, we will cover general aspects and some of the most commonly used enzymes in baking, particularly the essential ones for the process, amylases. Enzymes: General Aspects Enzymes are proteins capable of catalysing (facilitating) specific reactions. The most well-known enzymes act by…

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