Types of dough and their function
Introduction of different types of dough and their function and characteristics
Dough is the most important and determining part of the bread.
The dough is a living and single-cell beverage that transforms the starch and sugar in the flour into carbon dioxide and organic matter during a complex process. The production of carbon dioxide causes the paste to become porous and expands, and so-called dough becomes light and delicious. Organic matter produced by this process evaporates during cooking and causes sponge baking. During this process, aromatic acids are created and this creates a special flavor in the bread.
Yeast for fermentation requires an acidic environment, and PH is between 4 to 6 of its most ideal condition. In a range other than this, yeast activity is reduced to a tangible level. Preservatives, such as inhibitors of mold growth, damage yeast's ability to produce gas.
The temperature that you hold the yeast is very important. To keep the yeast active, the temperature is between 24 and 27 ° C. At this temperature, the highest amount of gas is produced at the final fermentation stage. In the final fermentation condition, the relative humidity of the air is 85%, and the optimum temperature is 37 ° C, and fermentation will have the highest rate. A temperature of more than 42 ° C causes the activity of the yeast to be reduced and completely deactivated at temperatures above 50 ° C.
Types of dough
Types of yeast
Compact Yeast or more:
A solution of cream such as yeast, yeast, or more is obtained from the solution. Its humidity ranges from 70 to 75 percent. During storage and transport, it should keep the temperature between 1 and 5 degrees Celsius and allow sufficient ventilation to remove the heat from breathing the yeast. Yeast in this state can remain unchanged for about 3 weeks.
Dry yeast is produced in both ordinary and immediate form. This type of yeast is selected and specially formulated to withstand high temperatures for drying. The moisture content of this yeast is between 3% and 8%. Dry yeast in the preparation of dough must first be activated before adding to other raw materials.
For this purpose, the yeast is mixed with a portion of the water used to make the dough, a little sugar and flour, and it is left for 15 minutes before it is added to the dough. The water temperature is recommended between 35 ° C and 40 ° C. This type of yeast loses about 7% of its activity for each month of storage. Dry instant yeast Unlike ordinary dry yeast, it does not need to be prepared and activated and can be added directly to the dough in the form of powder.
This yeast is a dilute yeast cell solution in water, in which 7.1 liters is equivalent to one kilogram of compressed or wet yeast. Carrying it to bakery units is done by tankers equipped with a cooling system.
How to use yeast:
During yeast preparation, yeast can be added to flour, but should not be added directly to other dry ingredients, such as salt and sugar. In this case, the power of gas production by yeast is reduced.