TABLE 48
Effect of Increasing Water in a Dough {Bailey and Le Vesconte)
Absorption, per cent
Extensibility
Reading for tenacity,
millimeters
59
18.65
125.0
60
18.80
122.0
61
18.90
121.0
62
19.50
117.1
63
19.77
114.7
64
21.00
99.7
65
20.96
94.5
66
20.48
94.5
67
19.66
92.3
Swanson and Working have reported in experiments with mechanical
modification of the dough, using 340 grams of flour, that the best loaf
of bread was produced when 205 to 215 cc. of water was used. In the
proportions of water used by them the 205 cc. is equivalent to 60 per cent
of the weight of the flour and 215 cc. to 63 per cent. When a smaller
amount of water than 60 per cent was used a loaf of poor volume was
obtained.
Harrel has also reported that better bread is produced when the amount
of water used is sufficient. Table 49 from his results is self-explanatory.
The hydration capacity of different glutens varies, hence the maximum
volume with any flour will be obtained with a definite water imbibition
for that gluten. With increased swelling beyond the point at which the
maximum volume is obtained the gluten becomes more tender and less
tenacious, some of the cell walls collapse and coalesce, thus giving a smaller
volume. With less swelling than the amount required to produce the
maximum volume the tenacity is greater and a smaller volume results. The
hydration of the gluten can be so great that there is a limit to the amount
of stretching the gluten will stand and a very poor volume is the result.
Sugar. Fitz reports that the average proportion of sugar used by bakers
varies from 2 to 5 per cent.
Shortening. Fitz has reported that the amount of shortening used by
bakers varies from 0 to 3 1/3 per cent. It is not necessary to add shortening
428
FLOUR AND BREAD
TABLE 49
Variations Caused by Different Absorptions on Properties of Bread
{Harrel)
Absorption
Volume of loaf, cc.
Spring in oven
Color of crumb
50
2550
fair
good minus
55
3100
fair plus
good
60
3275
good
good
65
3300
good
good
70
3LS0
good minus
good
75
2700
fair
slightly dull
to make good bread, but Whymper states that even a low percentage adds
to the keeping quality of the bread, for the bread stales less readily.
Salt. Fritz has reported that the amount of salt used by bakers averages
from 1.5 to 2 per cent and varies from 1.35 to 2.12 per cent. The use of
salt is important in bread making. If it is not added to the dough, fer-
mentation takes place very rapidly and the bread is too porous. If too much
is used, fermentation is slow and the bread is firmer and more compact.
Proportion of ingredients in bread dough. The committee on the stand-
ardization of experimental baking tests of the A.A.C.C. have suggested
formulas for baking tests, which are given in the laboratory outline. Experi-
ment 73.
Methods of mixing. Straight-dough process. Two processes are used
in making bread. One is called the straight-dough process or quick method.
In this process all the flour and other ingredients of the bread are mixed
together in the dough for the whole fermentation period.
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TABLE 48
Effect of Increasing Water in a Dough {Bailey and Le Vesconte)
Absorption, per cent
Extensibility
Reading for tenacity,
millimeters
59
18.65
125.0
60
18.80
122.0
61
18.90
121.0
62
19.50
117.1
63
19.77
114.7
64
21.00
99.7
65
20.96
94.5
66
20.48
94.5
67
19.66
92.3
Swanson and Working have reported in experiments with mechanical
modification of the dough, using 340 grams of flour, that the best loaf
of bread was produced when 205 to 215 cc. of water was used. In the
proportions of water used by them the 205 cc. is equivalent to 60 per cent
of the weight of the flour and 215 cc. to 63 per cent. When a smaller
amount of water than 60 per cent was used a loaf of poor volume was
obtained.
Harrel has also reported that better bread is produced when the amount
of water used is sufficient. Table 49 from his results is self-explanatory.
The hydration capacity of different glutens varies, hence the maximum
volume with any flour will be obtained with a definite water imbibition
for that gluten. With increased swelling beyond the point at which the
maximum volume is obtained the gluten becomes more tender and less
tenacious, some of the cell walls collapse and coalesce, thus giving a smaller
volume. With less swelling than the amount required to produce the
maximum volume the tenacity is greater and a smaller volume results. The
hydration of the gluten can be so great that there is a limit to the amount
of stretching the gluten will stand and a very poor volume is the result.
Sugar. Fitz reports that the average proportion of sugar used by bakers
varies from 2 to 5 per cent.
Shortening. Fitz has reported that the amount of shortening used by
bakers varies from 0 to 3 1/3 per cent. It is not necessary to add shortening
428
FLOUR AND BREAD
TABLE 49
Variations Caused by Different Absorptions on Properties of Bread
{Harrel)
Absorption
Volume of loaf, cc.
Spring in oven
Color of crumb
50
2550
fair
good minus
55
3100
fair plus
good
60
3275
good
good
65
3300
good
good
70
3LS0
good minus
good
75
2700
fair
slightly dull
to make good bread, but Whymper states that even a low percentage adds
to the keeping quality of the bread, for the bread stales less readily.
Salt. Fritz has reported that the amount of salt used by bakers averages
from 1.5 to 2 per cent and varies from 1.35 to 2.12 per cent. The use of
salt is important in bread making. If it is not added to the dough, fer-
mentation takes place very rapidly and the bread is too porous. If too much
is used, fermentation is slow and the bread is firmer and more compact.
Proportion of ingredients in bread dough. The committee on the stand-
ardization of experimental baking tests of the A.A.C.C. have suggested
formulas for baking tests, which are given in the laboratory outline. Experi-
ment 73.
Methods of mixing. Straight-dough process. Two processes are used
in making bread. One is called the straight-dough process or quick method.
In this process all the flour and other ingredients of the bread are mixed
together in the dough for the whole fermentation period.