World Grain - April 2022 - 25

Bánh mì is a culinary
legacy of the
French colonial era.
High humidity causes problems
In the sub-tropical regions of northern and central
Vietnam, especially, it is a great challenge to maintain
this oven-fresh crispness for several hours. The thick crust
typical of French baguettes would absorb too much moisture
and result in a tough, leathery chewing feeling. For
that reason, a thin, translucent surface is preferable for the
Vietnamese version. A deep incision also helps to ensure
that the dough piece has a larger surface, and the crust
therefore stays crisp for a longer time.
Typical features of a premium bánh mì are a soft, airy
interior and a paper-thin, light brown crust that flakes
slightly when pressed. Furthermore, a fine, homogeneous
texture is desirable so that sauces and dressings can be
spread evenly and do not make the crumb soggy. In order
to produce rolls with these characteristics, flour quality,
technical equipment and process parameters must be
adjusted to each other closely in the baking process. The
following is an overview of the most common errors that
occur in practice and what can be done to avoid them:
Problem: Poor stability, dough collapses when transferred
to baking tray.
Solution: Reduce the water content, reduce fermentation
time and increase ascorbic acid (ELCO P-100 K), add
lipase (Alphamalt LP 20056 F) and/or add glucose oxidase
(Alphamalt Gloxy 21084).
Problem: Not enough oven spring or shred/ " wing. "
Solution: Increase mixing time; use lower-protein flour;
increase ascorbic acid (ELCO P-100 K); add glucose oxidase
(Alphamalt Gloxy 21084).
Problem: Low volume.
Solution: Optimize kneading time and prolong fermentation
time. If the dough is weak, increase glucose oxidase
(Alphamalt Gloxy 21084 / Alphamalt SI Gloxy 31001)
and lipase (Alphamalt LP 20056F). If the dough is tough
and lacks extensibility, increase amylase (Alphamalt VC
5000) and hemicellulase (Alphamalt HC 14090).
Problem: Unsatisfactory crispness and browning.
Solution: Prolong baking time; increase the baking temperature
and add gluco-amylase (Alphamalt GA 5071 /
Alphamalt GA 23750).
Sven Mattutat is a product manager with Mühlenchemie.
He may be contacted at smattutat@muehlenchemie.com
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email reprints@sosland.com.
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25

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World Grain - April 2022

Table of Contents for the Digital Edition of World Grain - April 2022

World Grain - April 2022 - Intro
World Grain - April 2022 - 1
World Grain - April 2022 - 2
World Grain - April 2022 - 3
World Grain - April 2022 - 4
World Grain - April 2022 - 5
World Grain - April 2022 - 6
World Grain - April 2022 - 7
World Grain - April 2022 - 8
World Grain - April 2022 - 9
World Grain - April 2022 - 10
World Grain - April 2022 - 11
World Grain - April 2022 - 12
World Grain - April 2022 - 13
World Grain - April 2022 - 14
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World Grain - April 2022 - 16
World Grain - April 2022 - 17
World Grain - April 2022 - 18
World Grain - April 2022 - 19
World Grain - April 2022 - 20
World Grain - April 2022 - 21
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World Grain - April 2022 - 24
World Grain - April 2022 - 25
World Grain - April 2022 - 26
World Grain - April 2022 - 27
World Grain - April 2022 - 28
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World Grain - April 2022 - 37
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