5 Questions
What is the primary role of minerals in hard and soft water in a dough system?
Minerals in hard and soft water are used as yeast nutrients and play an important role during fermentation activity.
What is the effect of hard water on dough characteristics compared to soft water?
Hard water generates dough with higher fermentation activity and leads to dough with higher strength, compared to dough made with soft water.
What is the effect of underhydrated proteins on gluten development in dough?
Underhydrated proteins create gluten that lacks extensibility and has an excess of elasticity.
What adjustments might be necessary in the baking process when working with overhydrated dough?
Adjustments may include using a longer mixing time, more folds, or a longer fermentation time.
How does dough hydration affect the strength of the final dough?
Dough hydration directly affects dough strength, with optimal hydration leading to optimal strength.
Study Notes
Water Quality and Quantity
- Water quality and quantity affect dough characteristics
- Minerals in hard and soft water serve as yeast nutrients in dough systems
- Hard water, with higher mineral content, leads to: • Increased fermentation activity • Stronger dough
- Soft water, with lower mineral content, results in: • Lower fermentation activity • Weaker dough
Dough Hydration and Strength
- Dough hydration affects strength, directly related to water quantity in formula
- Underhydrated proteins produce: • Gluten with low extensibility • Excess elasticity
- Overhydrated proteins produce: • Very extensible dough • Low elasticity
- Adjustments for overhydrated dough include: • Longer mixing time • More folds • Longer fermentation time
This quiz covers the effects of water quality on dough characteristics, yeast fermentation, and bread making. Learn how hard and soft water impact dough strength and fermentation activity.
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