The baking process of bread.
> From 25 to 50 ° C
The temperature at the heart of the dough passes fairly quickly from 25 ° C to 50 ° C. The yeast ferments the sugars degrading to carbon dioxide. This expansion causes gas rapid development of dough. This action develops until the internal temperature reaches dough of 50 ° C. Ferments are destroyed while it is the end of the fermentation.
> From 50 to 80 ° C
The dough continues to develop under the influence of heat, the alveoli (air-holes) are formed. To 70 ° C, starch swells with water, gelled and freezes the proteins (gluten coagulation takes place). At this stage, the bread has reached its definitive volume.
> From 80 to 100 ° C
The internal temperature of the bread does not exceed 100 ° C practically during cooking. In contrast, the surface of the bread, its temperature can reach up to 230 ° C and 180 ° C, reactions occur on caramelization and non-enzymatic browning Maillard which characterize the formation of the crust.
Simple sugars situated on the surface of bread react and caramelized, a share of slightly bitter flavor colored and secondly a long series of compounds has varied odors.
In the Maillard reaction, it forms compounds unfamiliar giving a brown color more or less intense. Formed compounds are partially drawn toward the outside of the bread by the steam leaving the bread during cooking.
The temperature at the heart of the dough passes fairly quickly from 25 ° C to 50 ° C. The yeast ferments the sugars degrading to carbon dioxide. This expansion causes gas rapid development of dough. This action develops until the internal temperature reaches dough of 50 ° C. Ferments are destroyed while it is the end of the fermentation.
> From 50 to 80 ° C
The dough continues to develop under the influence of heat, the alveoli (air-holes) are formed. To 70 ° C, starch swells with water, gelled and freezes the proteins (gluten coagulation takes place). At this stage, the bread has reached its definitive volume.
> From 80 to 100 ° C
The internal temperature of the bread does not exceed 100 ° C practically during cooking. In contrast, the surface of the bread, its temperature can reach up to 230 ° C and 180 ° C, reactions occur on caramelization and non-enzymatic browning Maillard which characterize the formation of the crust.
Simple sugars situated on the surface of bread react and caramelized, a share of slightly bitter flavor colored and secondly a long series of compounds has varied odors.
In the Maillard reaction, it forms compounds unfamiliar giving a brown color more or less intense. Formed compounds are partially drawn toward the outside of the bread by the steam leaving the bread during cooking.
"Tommy le Baker"
ReplyDeleteI ℒ◯ѵ€ what you do.
Compare an artisan baker to other familiar craftspersons. A baker's work parallels that of jewellers, glass blowers or furniture makers. They all have a palette of preferred, trustworthy materials. They know how to combine their materials to build something strong and at the same time delicate or elegant. Combining the raw materials in different ways will create various shapes, textures or colours. The finished product is something to be proud of when so much thought and creativity went into it.
Bread is like wine. Control of the fermentation and the action of natural bacteria can produce anything from a light delicate flavour to a deep, strong, rustic flavour. Just as you might pair wine with food you can do the same with the large varietiy of artisan breads available. A sweet baguette is perfect with sweet butter and jam. A rustic, hearty country sourdough makes a great sandwich or is good for sopping up curry. Taste all the different varieties available and take the time to appreciate their differences, what types of ingredients and fermentation were used, how much time was put into making them and the different characteristics of taste and texture and colour, just as you would with wine. Your effort will not only be educational but deliciously rewarding.
I will visit you in KL one day Tommy.
Cheers
San