16 Questions
What happens to the structure of native starch when it absorbs water?
It remains the same
What is the role of damaged starch in a dough system?
Filling agent
What happens to the gluten chains during overmixing?
They break
What is the result of a longer mix on the gluten structure?
It becomes stronger
What happens to the dough rheology as a result of the overlapping and better organization of the gluten chains?
A noticeable change can be observed
What is the primary function of gliadin in wheat?
To provide extensibility to the dough
What is the maximum amount of water that glutenin and gliadin can absorb?
200 to 250 percent of their weight
What is the result of the mechanical operation of the dough hook on the gluten structure?
It does all of the above
What happens to the dough as visco-elastic properties develop?
It becomes less extensible and more elastic.
Why is it necessary to mix in first speed for at least 5 or 6 minutes?
To ensure good gluten quality.
What is the primary effect of overmixing on the dough?
Destruction of carotenoid pigments, leading to a whiter crumb color.
What is the purpose of incorporating salt into the dough at the beginning of mixing?
To reduce oxidation and slow down chemical reactions.
What is the result of delayed incorporation of salt into the dough?
A whitish crumb structure with penalized flavor.
What is the role of micro cells of air in the dough system?
They form the core of the crumb structure.
What is the effect of wet dough on fermentation activity?
It accelerates fermentation activity.
What is the result of dough oxidation?
Better gluten bonds and a whiter crumb color.
Study Notes
Physical Changes During Dough Formation
- Flour components, primarily starch and protein, are hydrated when they come into contact with water.
- There are two main types of starch: native starch, which absorbs water on the outside of the particle, and damaged starch, which absorbs close to its own weight in water.
- Both native and damaged starch act as filling agents in a dough system.
- The two primary proteins in wheat, glutenin and gliadin, are responsible for dough formation and can absorb 200-250% of their weight in water.
- Glutenin affects the elasticity of the dough, while gliadin affects its extensibility.
- When glutenin and gliadin proteins absorb water, they inflate and become attracted to each other, forming chains of proteins called gluten.
Gluten Development
- The mechanical operation of the dough hook works the gluten into an organized structure through two distinct movements: stretching and folding.
- This process creates a three-dimensional gluten structure, with longer, finer, and more overlapped chains of gluten.
- A longer mix generates a well-developed gluten structure, while a shorter mix generates an underdeveloped one.
- Overmixing can break the gluten chains, leading to a weaker gluten structure.
Chemical Changes During Dough Formation
- Two main natural chemical reactions occur during mixing: fermentation activity and enzyme activity.
- The rate of these reactions depends on the quantity of water used.
- Wet dough generates faster fermentation activity, which may require reducing the level of yeast needed in the formula.
- Oxidation occurs during mixing, incorporating oxygen into the dough and affecting gluten bonds and pigments.
- Too much oxygen can lead to a whiter crumb color and a blander flavor, while some oxygen is necessary for better gluten bonds and tolerance.
Oxidation and Its Effects
- Overmixing can lead to too much oxygen incorporation, negatively affecting carotenoid pigments and resulting in a whiter crumb color and a blander flavor.
- Salt can be used to slow down chemical reactions, including oxidation, and minimize its negative effects.
- Incorporating salt at the beginning of mixing can retard oxidation, while delaying salt incorporation can lead to a whiter crumb structure but at the expense of flavor.
Understand the changes that occur when flour and water mix, including starch hydration and protein interactions. Learn about native and damaged starch and their roles in dough formation.
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