We often use the term baking, but what exactly does baking mean? The skilled art of turning the ingredients of water, flour, yeast, and salt into edible products is known as baking. In bakery production, great importance is placed on recipes, which entails accurate weighing and correct dough temperature.
Briefly About Dough
And what does dough comprise of? Dough mainly consists of water, flour, yeast, salt, and baking agent. In bakery production, the water absorption capacity is mainly defined by the quality of flour, though mixing system and baking agents also have their roles.
The amount of water used is very crucial in bakery production. Water quantity is an essential factor in dough yield. For example, a dough yield of 150 means 100 parts of flour and 50 parts of water. It entails firm dough. Similarly, dough yield of 180 means 100 parts of flour and 80 parts of water. This is soft dough. The temperature of water is no less important, as it influences the temperature of the dough. The recommended dough temperature should vary between 24-26°C.
Flour is Crucial
This story is from the April-May 2018 edition of Bakery Review.
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This story is from the April-May 2018 edition of Bakery Review.
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