Baking & Snack - May 2022 - 70

PAN BREAD PROCESSING
Depanning with
special grippers
prevents damaging
the toppings.
ABI Ltd.
work in the preparation stage, it can aid the processing
of the dough through the machinery. And if the dough
is easier to process, then you will do less damage to
the dough. "
The properties of the ingredients used in healthy
breads can affect dough rheology, said Jay Fernandez,
bakery innovations manager, Middleby Bakery Group,
which can affect proofing times.
" We have found that some formulas require either an
increase in intermediate proof (IP) time or the opposite,
removing the sheeting step and reducing the IP time so
that the sheeting and moulding operation generates a viable
dough, " he said.
Boosting dough strength
Another challenge with healthy breads is maintaining
dough strength.
Several
factors
contribute
breads used to be made a long time ago, what I often
refer to as flour power, " he continued. " We're using the
characteristics of the flour without adding anything to
it. It does take more discipline to get these doughs processed
properly. "
Without improvers, bakers are more reliant on the
timing. The longer the fermentation time, the better the
dough. A warmer temperature generally will speed up
the fermentation time, but it isn't necessarily the best
choice for healthy pan breads.
" For the better-quality products, it's better to let them
to
this problem.
" These doughs tend to be loaded with a variety of fibers
and starches, neither of which contribute much to
good development on their own, " Mr. Kirkpatrick said.
Dough improvers like vital wheat gluten are often
added to these doughs to help them maintain volume.
" Ingredient companies have been testing and using
newer enzyme technologies, such as transglutaminase. If
clean label is a requirement, then enzyme systems may
be warranted, " Mr. Fernandez said.
Indeed, the demand for clean label, healthy products
can limit bakers' use of improvers, or " get-out-of-jailfree
cards, " Mr. Morris said.
" When you take those out, you're going back to how
70 Baking & Snack May 2022 / www.bakingbusiness.com
ferment longer and at a cooler temperature, " Mr. Morris
said. " If you have a more industrial process in terms of
your bread, everything can be quick, quick, quick. With
this, you need to give it more time to develop, and if you
do, your window of tolerance remains wider. "
These breads are often dense, which can require more
time to bake as well.
" Baking times can be up to 150% longer to bake out
more moisture than traditional white bread, " said Dennis
Kauffman, product group leader, AMF Bakery Systems.
And there is a wide range of densities to consider for
changeovers between products.
" You've got a big difference between a good quality
whole meal loaf with some inclusions in them to the
heavily seeded denser bread, " Mr. Morris said. " The denser
the bread is the longer the baking time will need to be. "
Breads with many inclusions generally won't rise like
a regular loaf of bread either.
" A lot more gas or steam will escape from these types
of bread during baking than a regular type of bread
http://www.bakingbusiness.com

Baking & Snack - May 2022

Table of Contents for the Digital Edition of Baking & Snack - May 2022

Baking & Snack - May 2022 - Intro
Baking & Snack - May 2022 - 1
Baking & Snack - May 2022 - 2
Baking & Snack - May 2022 - 3
Baking & Snack - May 2022 - 4
Baking & Snack - May 2022 - 5
Baking & Snack - May 2022 - 6
Baking & Snack - May 2022 - 7
Baking & Snack - May 2022 - 8
Baking & Snack - May 2022 - 9
Baking & Snack - May 2022 - 10
Baking & Snack - May 2022 - 11
Baking & Snack - May 2022 - 12
Baking & Snack - May 2022 - 13
Baking & Snack - May 2022 - 14
Baking & Snack - May 2022 - 15
Baking & Snack - May 2022 - 16
Baking & Snack - May 2022 - 17
Baking & Snack - May 2022 - 18
Baking & Snack - May 2022 - 19
Baking & Snack - May 2022 - 20
Baking & Snack - May 2022 - 21
Baking & Snack - May 2022 - 22
Baking & Snack - May 2022 - 23
Baking & Snack - May 2022 - 24
Baking & Snack - May 2022 - 25
Baking & Snack - May 2022 - 26
Baking & Snack - May 2022 - 27
Baking & Snack - May 2022 - 28
Baking & Snack - May 2022 - 29
Baking & Snack - May 2022 - 30
Baking & Snack - May 2022 - 31
Baking & Snack - May 2022 - 32
Baking & Snack - May 2022 - 33
Baking & Snack - May 2022 - 34
Baking & Snack - May 2022 - 35
Baking & Snack - May 2022 - 36
Baking & Snack - May 2022 - 37
Baking & Snack - May 2022 - 38
Baking & Snack - May 2022 - 39
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Baking & Snack - May 2022 - 42
Baking & Snack - May 2022 - 43
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Baking & Snack - May 2022 - 49
Baking & Snack - May 2022 - 50
Baking & Snack - May 2022 - 51
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Baking & Snack - May 2022 - 53
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Baking & Snack - May 2022 - 55
Baking & Snack - May 2022 - 56
Baking & Snack - May 2022 - 57
Baking & Snack - May 2022 - 58
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Baking & Snack - May 2022 - 70
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Baking & Snack - May 2022 - 77
Baking & Snack - May 2022 - 78
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