Bread Baking Process

What is the primary reason why breads made from flour that lacks enzymes frequently do not attain good coloration during baking?

What is the purpose of adding diastatic malt to the dough?

What happens to the crust when the bread is baked at higher temperatures?

What is the significance of the aroma produced during the caramelizing process?

What is the Maillard reaction responsible for?

What happens to the sugars naturally present in the dough during high-temperature baking?

What happens to the starch granules when the temperature inside the dough reaches 122°F (50°C)?

What is the term for the process by which the starch granules burst and release numerous chains of starch?

At what temperature (in °F) do all yeast cells die and yeast activity ends?

What is the term for the rapid increase in volume of the bread during the initial baking time?

At what temperature (in °F) does the gluten start to coagulate and the bread's structure become set?

What happens to the moisture on the surface of the bread when it reaches 212°F (100°C)?

What is the final result of the starch gelatinization process?

At what temperature (in °F) is all enzymatic activity complete?

Baking Process

During the first 4-6 minutes of baking, yeast and enzyme activity are stimulated, producing a large amount of carbon dioxide and resulting in the oven kick or oven spring.
The gluten structure retains the gas, developing the volume of the bread.
Bakers should consider this intense gas production when evaluating the end of the final proof.

Starch Gelatinization

At 122°F (50°C), starch granules start to swell, and yeast begins to reach a dying stage.
At 140°F (60°C), starch granules burst, liberating numerous chains of starch that form a complex, gelatin-like matrix.
This process creates the crumb of the bread after cooling.

Yeast Activity

At 145°F (63°C), all yeast cells are killed, and yeast activity ends.
However, the gas produced by the yeast continues to expand under the heat, increasing the volume of the bread.

Gluten Coagulation

At 165°F (74°C), the gluten starts to coagulate, and the chains of protein begin to solidify.
This process sets the structure of the bread.

Enzymatic Activity

At 180°F (82°C), all enzymatic activity is over, and no more chemical transformations take place.

Crust Formation

At 212°F (100°C), moisture evaporates, creating the beginning of the crust.
Increasing the temperature for a longer period creates the final crust with thin, crisp characteristics.
Coloration of the crust happens at a higher temperature, when the sugars naturally present in the dough start to caramelize.

Residual Sugars

Residual sugars are the result of enzymatic activity of the flour and are not used by the yeast during fermentation.
Breads made from flour that lacks enzymes may not attain good coloration during baking due to less residual sugar.
Adding diastatic malt (0.5 to 1 percent, based on the total flour weight) to the dough can solve this issue.

Maillard Reaction

The Maillard reaction refers to the dark color and aroma produced during the baking process.
The aroma produced during the caramelizing process plays a significant role in the flavor of the final product.

This quiz covers the chemical and physical reactions that occur during the bread baking process, including yeast and enzyme activity, and the development of bread volume.