level 3 dough and batter products
Dough Theory
Produce fermented dough and batter products.
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Dough Theory
Produce fermented dough and batter products.
How does an added dough developer affect bread quality?
Reduces overall flavour of bread
Decreases shelf life of bread
Causes excessive browning of crust
Enhances volume and texture
How is Bread improver used (Activated dough developer)
Make a dough using the ‘straight dough’ method but with the addition of a
chemical ‘improver’. The dough is beaten on a mechanical mixer for longer and
faster than normal to generate heat within the dough which will accelerate the fermentation
What is bread improver ?
Improvers are mixtures of substances that each contribute specific functions in dough mixing, proofing, and baking of various bread and roll products.
It helps fight against inconsistency in batching and will help to prevent line stoppages caused by sticky or otherwise unusable dough. One poor batch can be the difference in making your quota, and perhaps even your profits for the day.
Bread improver makes the baking process more manageable.
Why use an improver
Who would use an improver
It cuts down on proving and preparation time .
The ADD method simplifies and shortens the production time by missing out
the bulk fermentation time (BFT)
• It reduces costs and potentially increases profit
Large scale production of packaged, sliced bread.
I.e – Supermarket large scale bakery.
State the effect enriching ingredients will have on fermentation.
Enriching ingredients will slow the process of fermentation in dough.
Identify two reasons why enriching ingredients would be added to a dough product.
increases the nutritional content
changes the colour of the product
adds flavour
produces a softer crumb • increases shelf life
changes the texture of the product
Name three different classical French brioche, and for each one describe or draw its shape.
Mousseline – baked in cylindrical shaped moulds
• À Tête – has a little head on top, baked in fluted moulds
• Nanterre or Nantaise – made in a straight sided loaf tin
• Couronne or Pompe (in Marseilles) – a large ring, snipped at intervals with scissors to produce a crown effect
• La tresse – a plaited loaf
Brioche shapes
What is the Maillard reaction ?
The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization.
• When baking at high temperatures the starch and sugars on the surface
caramelise, the result is browning
• This gives the product colour, aroma, flavour and texture
At what temperature does this take place?
150*c
Finishes for Dough products
Stollen -Brush with melted butter and dust with icing sugar
Danish pastries-Brush with apricot glaze and fondant/water icing
Give three factors that could reduce the gross profit margin when making dough and batter
Wastage
Cost of raw materials
Over-production
Unsatisfactory portion control
Incorrect use of ingredients
Poor quality ingredients
Incorrect weighing of ingredients
• Failure to follow recipe specification
What temperature range leads to the Malliard reaction?
150*f
180*c
150*c
120*c
