In the baking of bread and other products, multiple phenomena occur, encompassing chemical, physical, and biological aspects, which it is good to be aware of and understand. Let’s analyse what happens in baking. This topic is complex, and I believe addressing it in a single entry would be unfeasible (at least if we maintain the average length of entries). Therefore, we will cover the basic knowledge in two entries. It may be necessary to address specific aspects in subsequent entries….
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…
Before I start, I must point out that this entry is based on the Spanish reality. But I believe that most of it is useful almost everywhere in the world. The Objective Flour users typically want it to work without worrying about much else. In some cases, larger companies may concern themselves with the quality parameters they need to control, as we have discussed in various entries on this blog. But we seldom think about the difficulties millers face in…
Rheofermentometer We have previously discussed in the blog about quality control equipment that simulates the kneading process or dough handling. Today, we will talk about a device that simulates the fermentation process. I believe it is very useful for certain aspects and practically has no alternative. While it is true that the Brabender company has marketed equipment for studying fermentation, called the maturograph, this equipment is practically obsolete. On the contrary, the reofermentometer, developed by the Chopin company, has become…