Sponge process. By this method the salt and a part of the flour are
omitted during the first part of the fermentation period. Then the re-
mainder of the flour and the salt are added to make a dough, and from
this point the manner of mixing and treatment of dough are the same for
the two processes. The sponge method is always used with dry yeast and
may be used with compressed yeast.
Method of mixing ingredients. The committee on formula and
method of mixing, Fitz chairman, have suggested the following procedure.
"Thoroughly dissolve sugar and salt in a portion of the water, mix yeast
in another. Use water at a temperature to bring dough out at approxi-
mately 30°C. Add the solution to the flour, rinsing with balance of water,
then add shortening in melted form. Mix thoroughly to a smooth dough.
This may require 3 to 10 minutes depending on type of mechanical mixer
used. Remove the dough, fold into smooth dough ball and place in battery
jar (6 by 8 inches), cover, and place in dough cabinet at 30°C. and let
rise until ready to punch." See Experiment 73.
MANIPULATION OF DOUGH
429
Effect of mechanical treatment on extensibility of dough. Bailey
and Le Vesconte have reported that prolonged mixing may destroy the
cohesiveness of the gluten.
The most extended experiments on the mechanical modification of gluten
quality that have been reported are those of Swanson and Working. They
devised a machine with a "pack-squeeze-pull-tear fashion." By mixing the
dough for a longer time in this bread mixer they found that the bread could
be baked at the end of the first fermentation period, thus decidedly shorten-
ing the total time for fermentation. The prolonged mixing altered the
gluten quality so that less time was needed for fermentation. ''The figures
for volume, color and texture show a progressive improvement with the
length of time of mixing." Dough mixed for 15 minutes produced a loaf
better in every way than a loaf mixed 3 minutes and then fermented in
the usual way. When the revolutions per minute were increased from 60
to 120, it was found that 7 minutes would produce as good bread as 15
minutes at the slower rate. The following table gives their results. The
first figures are for the control fermented in the usual way after 3 minutes
of mixing.
TABLE 50
Effect of Mixing for Different Lengths of Time on the Quality of
Bread Baked with Only Panary Fermentation
{Swanson and Working)
Total time of me-
chanical treatment
60 r.p.m., minutes
Total time
of fermen-
tation,
minutes
Volume of
loaf, cc.
Color score
Texture
score
Control 3
157
1955
95
94
3 . .
61
58
54
54
54
55
55
1690
1785
1880
2045
2070
2040
1990
92
94
96
100
100
100
100
85
6
10
88
90
15
20
98
99
30
40
99
96
Manipulation of dough. In the laboratory in experimental cookery,
one is constantly impressed by the effect of manipulation and the handling
of the food materials in giving results that are not strictly uniform.
Swanson states that it is well known that bread dough must not be
squeezed too hard when kneaded just before it is put in the pan, or the cell
walls will be thickened. He gives as the reason that during the fermenta-
430 FLOUR AND BREAD
Page 349
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Sponge process. By this method the salt and a part of the flour are
omitted during the first part of the fermentation period. Then the re-
mainder of the flour and the salt are added to make a dough, and from
this point the manner of mixing and treatment of dough are the same for
the two processes. The sponge method is always used with dry yeast and
may be used with compressed yeast.
Method of mixing ingredients. The committee on formula and
method of mixing, Fitz chairman, have suggested the following procedure.
"Thoroughly dissolve sugar and salt in a portion of the water, mix yeast
in another. Use water at a temperature to bring dough out at approxi-
mately 30°C. Add the solution to the flour, rinsing with balance of water,
then add shortening in melted form. Mix thoroughly to a smooth dough.
This may require 3 to 10 minutes depending on type of mechanical mixer
used. Remove the dough, fold into smooth dough ball and place in battery
jar (6 by 8 inches), cover, and place in dough cabinet at 30°C. and let
rise until ready to punch." See Experiment 73.
MANIPULATION OF DOUGH
429
Effect of mechanical treatment on extensibility of dough. Bailey
and Le Vesconte have reported that prolonged mixing may destroy the
cohesiveness of the gluten.
The most extended experiments on the mechanical modification of gluten
quality that have been reported are those of Swanson and Working. They
devised a machine with a "pack-squeeze-pull-tear fashion." By mixing the
dough for a longer time in this bread mixer they found that the bread could
be baked at the end of the first fermentation period, thus decidedly shorten-
ing the total time for fermentation. The prolonged mixing altered the
gluten quality so that less time was needed for fermentation. ''The figures
for volume, color and texture show a progressive improvement with the
length of time of mixing." Dough mixed for 15 minutes produced a loaf
better in every way than a loaf mixed 3 minutes and then fermented in
the usual way. When the revolutions per minute were increased from 60
to 120, it was found that 7 minutes would produce as good bread as 15
minutes at the slower rate. The following table gives their results. The
first figures are for the control fermented in the usual way after 3 minutes
of mixing.
TABLE 50
Effect of Mixing for Different Lengths of Time on the Quality of
Bread Baked with Only Panary Fermentation
{Swanson and Working)
Total time of me-
chanical treatment
60 r.p.m., minutes
Total time
of fermen-
tation,
minutes
Volume of
loaf, cc.
Color score
Texture
score
Control 3
157
1955
95
94
3 . .
61
58
54
54
54
55
55
1690
1785
1880
2045
2070
2040
1990
92
94
96
100
100
100
100
85
6
10
88
90
15
20
98
99
30
40
99
96
Manipulation of dough. In the laboratory in experimental cookery,
one is constantly impressed by the effect of manipulation and the handling
of the food materials in giving results that are not strictly uniform.
Swanson states that it is well known that bread dough must not be
squeezed too hard when kneaded just before it is put in the pan, or the cell
walls will be thickened. He gives as the reason that during the fermenta-
430 FLOUR AND BREAD