Frequently Asked Questions - Bread

Why is the "Delay Salt Method" usually not used in the production of whole wheat breads?

With whole wheat breads you want the salt to toughen the gluten as quickly as possible so that the cutting action of the bran components will not be as great on the protein structure.

Does water hardness affect yeast-leavened doughs?

Water hardness refers to the calcium and magnesium ions in the water. Levels will vary by locality, and sources such as wells, rivers, or reservoirs. Your local water company should be able to supply you with this information. Yes, hardness will affect yeast-leavened dough. Medium soft water (50 to 100 ppm) is considered to be the desired level of hardness. Soft water (0 to 15 ppm) is undesirable because it tends to soften the gluten and produce slack, sticky doughs and a finished product with a more open grain. The use of mineral yeast food or a slight increase in salt level would supply the hardness necessary to improve the absorption and crumb structure. Some hard waters (200 ppm and higher) are objectionable because they can elevate the pH of the dough, causing a retarding effect on yeast and enzyme activity. This prolongs fermentation and affects machinability of the dough. Additions of lactic acid, acetic acid and monocalcium phosphate are easy corrections for this problem.

My rye bread tends to flatten during proofing and baking. What are possible causes for this problem?

Your problem with rye bread spreading too much is not uncommon and may be caused by a number of faults:

1. Dough mixed too warm - about 74° to 80°F desired.
2. Soft dough - too much water, dough should be stiff.
3. Over proofed - dough becomes too weak, collapses. Use shorter proof time.
4. Young dough - unfermented, gases slowly. Extend proof time, extend fermentation.
5. Over mixing - dough sticky and too extensible. Mix shorter time.
6. Loose moulding - too soft to hold shape. Hearth breads need tight moulding.
7. Hot wet proof - hearth breads need dryer proof (approximately 75% relative humidity).
8. Do not cut top surface of bread before proofing, only after proof. Cuts weaken surface of loaf.
9. Cool oven - allows the dough to expand too long before the crust sets. Raise oven temperature.

How does the "delayed salt" mixing method reduce dough mix time?

The effect of salt on dough mixing is quite pronounced. It is generally speculated that the additional energy necessary to develop fully mixed bread doughs in the presence of salt is due to the interaction of salt and proteins. It is known that salt coagulates gluten proteins. Perhaps salt blocks certain protein groups and thereby inhibits so-called hydration and dough development. More mechanical work is then required to again unfold these groups. If sulfhydryl radicals are involved in the salt effect on mixing, protein coagulation might be an explanation.

To minimize the effect of salt in mixing doughs, the baking industry often uses delayed addition of salts. This procedure permits rapid dough development and minimizes the retarding effect of salt.

What is the average cooling loss for white pan breads?

The weight loss during cooling varies with the environment, but averages 1 to 3%.

Is mineral oil permitted in bakery foods?

CFR 21:172.880 permits the use of white mineral oil as a release agent and lubricant in bakery products at a level not to exceed 0.15% of the bakery product.

What is the suggested temperature spread between dry and wet bulb temperatures for proofing of bread, soft rolls, and hard rolls?

With a dry bulb proof temperature of about 110°F, the suggested temperature spread between dry and wet bulb temperatures are 7°F for bread, 7 to 8°F for hard rolls, and 3°F for soft rolls. This spread will vary slightly with higher or lower proofing temperatures.

What is the cause of the rise, then drop in TTA in water brews and what are the consequences in the finished product?

TTA in water brews or flour brews is developed through the assimilation of sugar by the yeast. When all of the sugar is used, the yeast cannot manufacture acid. The buffer takes over and begins to neutralize the acid causing a drop in TTA. Doughs that are produced from a water brew with a low TTA or a TTA that has dropped off after reaching a peak will be sticky, slow to proof, and will show weakness. Weakness will show up as brown spots on the bread or buns. The brown spots are the result of blisters just under the crust.

What are the proper pressure board settings for the best bread production?

The pressure board should be set only tight enough to get proper moulding. Normally, the best bread can be produced by having the feed end of the pressure board slightly closer to the conveyor than the discharge end, or at least no higher than the discharge end. The guides at the discharge end should be the same distance apart as the width of the bottom of the baking pan in which the dough will be deposited.

What is the best internal temperature for slicing and wrapping white pan bread?

The optimum temperature will depend on a number of factors including formulation and oven conditions. It is generally considered an internal temperature range of 100° to 105°F is a satisfactory range. Higher temperatures can cause excessive "snow" and gumming of the blades, while lower temperatures can result in excessive moisture loss and reduced shelf life.

Occasionally, I freeze finished bread and rolls for leveling our production and for handling unexpected orders. How much shelf life is lost in the freezing and thawing procedure?

Freezing of bakery foods does not improve the quality of the product. The objective is to maintain the freshness built into the product. Since the freezing and thawing cycles involve passing the bakery food through the critical staling range twice, some loss in freshness will occur. It is a general estimate that about one day of shelf life is lost using this procedure.

For more information:
Telephone: 785-537-4750 or 800-633-5137
FAX: 785-537-1493
Email: tlehmann@aibonline.org