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Tag: Fermentation

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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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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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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Equipment for Quality Control III: Fermentation

Equipment for Quality Control III: Fermentation

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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…

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Resting of dough and shaping

Resting of dough and shaping

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Following the division of the dough pieces and rounding, these dough balls must undergo a short resting period to allow them to be properly shaped before the final fermentation and baking. Resting Resting the dough after rounding, and before shaping, is a common practice in bakery operations. The goal of this step is to modify the rheology of the dough to facilitate shaping. After the processes of dividing and rounding, the dough has been subjected to stress, reducing its extensibility….

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