Bread

Volume:

• flour protein quantity;

• flour grade colour/ash/bran level;

improver level - oxidants, emulsifers, fats, enzyme-active materials;

• improver composition - oxidants, emulsifers, fats, enzyme-active materials;

• dough development - energy/time;

• dough temperature;

• prover conditions - time/temperature/humidity;

• oven conditions - temperature.

Crust colour:

• improver level;

• dough enzymic activity;

• fermentation conditions - time/temperature/yeast level. Crumb cell structure:

• flour properties - protein quantity;

• improver level - oxidants, emulsifers, fats, enzyme-active materials;

• improver composition - oxidants, emulsifers, fats, enzyme-active materials;

• dough development - energy/time;

• dough temperature;

• dough moulding.

Crumb colour:

• flour grade colour/ash/bran level;

• crumb cell structure;

• dough moulding.

Crumb softness:

• cell structure;

• ingredients - emulsfiers, enzyme-active materials;

• moisture content;

• baking conditions - time;

• storage conditions - temperature/time.

Continue reading here: Cakes and sponges

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