Baking Science: Mixing Time & Gluten Development

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Questions and Answers

What is the primary purpose of using a biga in baking?

To create a liquid preferment for sourdough

To reduce the fermentation time of the dough

To improve the quality and strength of the dough (correct)

To act as a leavening agent in sweet doughs

How long is a biga typically allowed to ferment at room temperature?

18 hours (correct)

6 hours

12 hours

24 hours

What distinguishes a sourdough preferment from a biga?

Biga is less versatile than sourdough

Biga has a higher hydration rate

Sourdough uses only commercial yeast

Sourdough utilizes wild yeast and bacteria (correct)

What is the hydration rate of a biga?

50% Signup and view all the answers

What is the initial state of dough when mixing begins?

Lumpy, short, rough, and sticky Signup and view all the answers

What is the first function of a mixer in the bread-making process?

To evenly distribute the ingredients Signup and view all the answers

Which proteins in flour are responsible for gluten formation?

Gliadin and glutenin Signup and view all the answers

What occurs as mixing continues and gluten development progresses?

Gluten particles begin to adhere and form strands Signup and view all the answers

What happens to the mixing time for doughs when wet and dry gluten is added or when a reduced flour standard is used?

Mixing time increases by 25% Signup and view all the answers

What primarily determines the strengths of flour?

Both the quantity and quality of gluten protein Signup and view all the answers

How does the quality of protein in flour affect mixing time when the quantity is increased?

Better quality leads to longer mixing time Signup and view all the answers

What is the effect of adding 1% of vital wheat gluten to the dough?

Increases moisture absorption by 1.5% Signup and view all the answers

What does incorporating better protein quality in dough lead to?

Increased dough stability Signup and view all the answers

Which of the following is NOT an enriching ingredient in dough making?

Salt Signup and view all the answers

What is the primary purpose of enriched doughs?

To enhance flavour, texture, and eating qualities Signup and view all the answers

What is a common effect of increasing moisture absorption in doughs?

Increased volume Signup and view all the answers

Which of the following is NOT one of the expected product characteristics described for a baguette?

Baking time Signup and view all the answers

What is a critical step to ensure before beginning the baking process?

Ensure the recipe has been calculated correctly Signup and view all the answers

What shape is typically associated with a baguette?

Long and slightly oval Signup and view all the answers

Which ingredient is commonly used by French bakers to enhance the flavor of a baguette?

Poolish Signup and view all the answers

What color is typically associated with the crust of a baguette?

Golden red/brown Signup and view all the answers

The crumb structure of a baguette is generally characterized as:

Tender and moist Signup and view all the answers

What is the first step to ensure cleanliness before starting the dough preparation?

Wash hands Signup and view all the answers

How long should the dough be mixed at low speed to develop gluten?

Minimum of 5 minutes Signup and view all the answers

What should be done after dividing and scaling the dough?

Pre-shape the dough Signup and view all the answers

When should the dough be checked for consistency?

Soon after adding water Signup and view all the answers

What is the purpose of adding steam when placing the dough in the oven?

To improve crust formation Signup and view all the answers

What is done immediately after the final proof of the dough?

Score the Cobbs and Viennas Signup and view all the answers

Which step is NOT involved in the preparation of baking tins and trays?

Covering the dough Signup and view all the answers

What is the purpose of allowing the dough to bulk proof?

To develop the gluten structure Signup and view all the answers

What percentage of gluten development is achieved with a short mixed dough?

30% Signup and view all the answers

How many revolutions of the mixer on 2nd speed are required for improved mixed dough?

1000 Signup and view all the answers

What is the total mixing time for intensive mixed dough if the mixer operates at 200 RPM?

8 minutes Signup and view all the answers

What happens to the dough if it has grey crumb with crumb tearing?

It has poor keeping qualities. Signup and view all the answers

How long should the dough be formed on low speed before switching to 2nd speed?

5 minutes Signup and view all the answers

What is the equation for calculating total mixing time?

Total revolutions required ÷ RPM of mixer Signup and view all the answers

Which type of dough requires the highest percentage of gluten development?

Intensive mixed dough Signup and view all the answers

What is a critical aspect to check for gluten development in dough?

Window test Signup and view all the answers

Study Notes

Mixing Time and Gluten Development

Wet and dry gluten addition requires a 25% increase in mixing time compared to standard white bread doughs.
Flour strength depends on both the quantity and quality of gluten protein.
High-protein flours may need less mixing time than slightly lower protein flours, due to protein characteristics.
Increased protein content enhances water absorption; hence, longer mixing time is necessary to incorporate additional water.
Superior protein quality leads to increased water absorption and extended mixing times.

Effects of Adding Gluten to Dough

Enhances dough structure and tolerance, improving cell integrity.
Supplements natural flour protein, balancing recipe protein strengths.
Increases moisture absorption by 1.5% for each 1% of added vital wheat gluten, contributing to:
- Greater volume
- More resilient crumb
- Improved dough stability
- Lighter texture

Enriching Ingredients

Enriched doughs include additives like butter, sugar, eggs, and milk powder to enhance flavor and texture.
Used by British bakers for tin breads, and applicable to sweet doughs and various products.
Biga: Stiff preferment (50% hydration, 1% yeast) fermented for 18 hours, enhances dough strength and quality.
Sourdough: Wild yeast and bacteria ferment dough, available in liquid or stiff forms, used for millennia (dates back to 4000 BC). It can be preserved for long periods.

Purpose of Mixing

Distributes yeast, salt, and additives evenly throughout the dough.
Forms gluten from gliadin and glutenin proteins, requiring proper liquid and mixing duration.
Develops gluten, enabling formation of a cohesive dough network capable of trapping gas.

Mixing Techniques and Levels

Short Mixed Dough: 30% gluten development, approx. 600 revolutions on first speed, only after dough formation.
Improved Mixed Dough: 70% gluten development, approx. 1000 revolutions on second speed.
Intensive Mixed Dough: 90% gluten development, requires approx. 1600 revolutions on second speed.
Mixing times can be determined by dividing total revolutions by mixer RPM for accurate timings.

Process Overview

Weight ingredients and verify against the recipe.
Combine dry ingredients in the mixer, adding a reserved water amount.
Start mixing on low speed for at least 5 minutes to form dough and gluten, adjusting consistency as necessary.
Increase to high speed and mix to achieve the desired gluten development.
Check the final dough temperature after mixing and allow for bulk proofing.
Follow proper procedures for scaling, shaping, and final proofing before baking.

Final Product Evaluation

Evaluate characteristics including appearance, color, consistency, moisture content, crumb structure, taste, and texture.
Example: Baguette has a thin, sweet crust (golden-red color), long oval shape, milky white crumb, with a mild fermented flavor. A symbol of France, commonly made with Poolish for enhanced flavor.

Checklist for Baking

Ensure recipe calculations are correct.
Confirm all ingredients and equipment are available and in working order.
Ensure workflow is practical and achievable, leading to a successful baking process.

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Description

Explore the importance of mixing time and gluten development in baking. Learn how different protein contents in flour affect water absorption and dough stability, leading to improved structure and texture. This quiz delves into the milling properties that enhance enriched doughs.