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Lesson Four DOUGH PROCESSING Correspondence Course APPLIED BAKING TECHNOLOGY TABLE OF CONTENTS Introduction Floor Time. Dividing .. Rounding .. Intermediate Proofing Sheeting/Moulding .. Panning... Programmed Exercises .. Final Proofing ‘The Baking Process Cooling, Slicing and Packaging Programmed Exercises .. Summary... Glossary of Terms Self-Check Quiz, Corauueowe i © Copyright, American Insite of Baking, 1997 Allsghts reserved — Lesson Four Lesson Four Dough Processing Introduction 4.01 Lesson 3 covered two essential processing stages for producing quality yeast-leavened products— mixing and primary bulk fermentation, In the sponge- sand-dough process and the liquid ferment process, the primary fermentation occurs in the sponge and the liquid ferment, respectively, followed by the final mixing stage. In the straight-dough process, the single mixing stage takes place prior to the primary fermentation, In the no-time and high mixing speed processes, the mixing is followed immediately by the subsequent dough processing, the primary fermentation being largely replaced with chemicals and/or physical action in the mixer. Lesson 4 will describe the processing steps that follow the mixing of the dough and the primary fermentation, ‘The processes vary somewhat prior to the dividing stage, after which they all use the same basic processing steps. Floor e 4.02 The second fermentation, commonly referred to a floor time, forms an integral part of the sponge-and- dough and the liquid ferment processes. Floor time is the rest period immediately following the final mixing stage and ranges from 0 to 30 minutes in duration, depending on what dough handling and product chara teristics are desired, During this stage, the yeast contin- ues to produce carbon dioxide for leavening and the sluten continues to undergo conditioning to form a more stable dough structure. This recovery period transforms the dough from one that is most extensible to one that is drier and more elastic. 4.03 During the initial stages of the floor time, the dough is soft and pliable, will stretch fully and finally break with a ragged tear. As the floor time progresses, the dough surface begins to lose its sheen and assume a dry appearance. Bubbles of carbon dioxide gas may also form on the surface. The dough will acquire a spongy appearance and, when stressed, will break with a quick, clean fracture. At the opti- mum floor time, the dough will be dry and mellow, will break clean and sharp with no resistance to pull and will have a tender, web-like structure. 4.04 If the floor time is extended beyond this point, the dough will become lumpy, lose its ability to be formed and become very elastic. Buckiness, or overgassing of a dough, should be avoided as this will adversely affect its make-up performance (erratic scaling, poor rounding, sheeting and moulding), and this, in tur, will diminish final product quality. Dividing 4.05 The first step in the makeup process is the scaling of the fermented bulk dough into individual loaf-sized pieces of predetermined weight. This operation is performed by pocket dividers, rotary dividers or by hand. In the continuous mix process, the dividing is accomplished by the dough developer In scaling with the pocket divider, the dough is dumped into the divider hopper from which it flows into and fills a compression chamber where a plate cuts off the dough piece from the rest of the batch and seals off the chamber. The dough is then forced into a series of scaling pockets whose size is adjusted by the operator. From the pockets, the dough pieces are ejected onto a conveyor belt to be transported to the rounder. Lesson Four —

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