bakingbuyer - October 2011 - (Page 30)

bread (bred) n. Dough Temperature: How to Get it Right B The majority of the technical service calls I receive are ultimately related to dough temperature. Poor volume, collapsed loaves, inadequate flavor and pale crusts are just a few. Understanding dough temperature control is integral to consistent quality. The temperature of your dough at the end of mixing is key in yeast fermentation, which is at the heart of bread making. Every dough system has a “desired dough temperature” (DDT) that will offer the best rate of fermentation for a given process. Determining and learning to control it will improve and maintain finished product quality. DDT can vary depending on your product, quality attributes and production schedule, but a standard DDT for a yeast leavened dough is between 78° and 82° F. For straight dough, temperature is affected by four main temperature factors – shop, flour, water and bowl friction. These same four temperature factors will determine the dough temperature coming out of the mixer.Of the four factors that affect dough temperature, water is easiest for the baker to control. Learning how to adjust Water Temperature (WT) can help bakers maintain consistent DDT. Here’s how to determine correct Water Temperature. Start by measuring your known variables – Shop Temperature (ST), Flour Temperature (FT), and Flour Temperature 68 74 72 70 68 66 64 62 70 72 70 68 66 64 62 60 72 70 68 66 64 62 60 58 74 68 66 64 62 60 58 56 76 66 64 62 60 58 56 54 78 64 62 60 58 56 54 52 80 62 60 58 56 54 52 50 Bowl Friction (BF). For example, to determine Water Temperature for a dough with a DDT of 80° F, multiply the DDT by the number of known variables, in this case three (ST, FT and BF). 80 x 3 = 240 Now subtract the sum of the actual temperatures of the three factors to get the Water Temperature needed to achieve 80° F. 240 – (ST+FT+BF) = Water Temperature Example: Water Temperature KNOWN VARIABLES: Calculation: Shop Temperature (ST) = 79° F – (ST+FT+BT) = Water Temperature Flour Temperature (FT) = 75° F – (79+75+30) = Water Temperature Bowl Friction (BF) = 30° F – (184) = 56° F 240 204 204 The Bowl Friction Factor Bowl Friction is an important variable – as dough is mixed, the friction between the dough, bowl and hook generates heat, increasing the temperature of the dough. To determine Bowl Friction, run a test dough and record all the temperatures associated with it. If there was no friction and no heat developed from mixing, the sum of these three numbers (ST+FT+WT) divided by three (because there are three values) would equal the final dough temperature. Because there is friction, there will be an increase in temperature. So if we know the temperature of the room, the flour and the water, and the final dough temperature we can calculate the Bowl Friction factor. TIM HUFF, TECHNICAL SERVICES MANAGER, GENERAL MILLS BAKERIES & FOODSERVICE Shop Temperature 68 70 72 74 76 78 80 30 · BAKING BUYER · OCTOBER 11

bakingbuyer - October 2011

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