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Tag: Bread

RYE FLOUR

RYE FLOUR

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Rye is the second most widely used cereal in the world for bread making, after wheat. However, rye protein, although not tolerated by the celiac community, is unable to form a three-dimensional network capable of cohering the dough and retaining the gas formed during fermentation. Rye cultivation is better adapted to adverse climatic conditions (cold) and poorer soils than wheat, so it has traditionally been grown in areas where wheat struggled to adapt. Over 90% of rye produced is cultivated…

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Oils and Fats: Applications

Oils and Fats: Applications

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This entry is a continuation of the first one dedicated to oils and fats, where we discussed basic aspects of these ingredients. In this entry, we will provide some indications about the advantages (and disadvantages) of using oils or fats in baking and pastry, and what type might be more suitable for each application. It is essential to consider that cultural aspects, traditions, and availability also influence the use of fats and oils. In some countries, the use of animal…

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Oxidants and reducers

Oxidants and reducers

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Oxidation and Reduction in Doughs As we discussed in a previous post, wheat reserve proteins have the unique property of forming a protein network, known as the gluten network, when they hydrate and undergo mechanical work (kneading). This gluten network creates cohesive and less sticky doughs that can be stretched, rolled, folded, and more. Additionally, the gluten network allows the gases generated during fermentation to be trapped within the dough. Doughs made from gluten-free cereals lack the ability to stretch…

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Yeast

Yeast

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Yeast is the microorganism that, when incorporated into dough, generates carbon dioxide (CO2), allowing the dough to increase in volume. To achieve this, yeast requires sugars, which it transforms into CO2 and ethanol. While ethanol evaporates during baking, CO2 remains trapped in the dough, giving it a spongy texture, provided that the dough has the ability to retain this gas, which, in most cases, depends on the gluten network. The yeast used in baking belongs to the Saccharomyces cerevisiae genus….

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Importance of water in baking

Importance of water in baking

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Water is, along with flour, the primary ingredient in breadmaking. However, this ingredient often receives little attention compared to others such as yeast, salt, or dough conditioners. This may be due to the ease of obtaining water and its consistency in the same location. Nevertheless, while it is true that under normal conditions, variations in the quality of public water supplies in one location usually do not affect the breadmaking process, differences in water quality in different places can have…

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Quality Control Equipment II. Handling

Quality Control Equipment II. Handling

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Among the equipment for quality control of dough and flour, those that mimic dough handling, along with those that simulate kneading, are some of the most commonly used. Among these, two stand out: the alveograph and the extensograph. Alveograph Undoubtedly, the alveograph reigns as the king of flour quality control equipment in Spain and some other Mediterranean cultures. However, in English-speaking countries, the farinograph or other devices are more common. The alveograph is a device produced by the French company…

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Almidón de trigo
Starch in baking

Starch in baking

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After discussing the role of gluten, it’s time to talk about the role of starch, which is the main component of flour, in the baking process. Although in the world of wheat flour and its quality control, a lot of importance is usually given to its proteins, starch performs basic functions in the bread-baking process that we should be aware of. In other processes or products, its importance is even greater, as the gluten network is not formed. Similarly, in…

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La importancia del gluten
The importance of gluten

The importance of gluten

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Today, we will discuss gluten present in flours and how it influences their uses. There is a certain consensus on the importance of gluten in the quality of flours, and this is the case in many instances. However, there are certain aspects of gluten that I consider fundamental and often surprise many people when I give lectures or courses. Let’s explore in which processes the gluten network develops and in which ones it does not. In these cases will be…

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