Influence of Dough and Proofer Temperatures and Yeast Concentration on Australian Bread Proofing Times and Properties

C. E. Walker*, K. J. Quail, G. J. McMaster

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

Most Australian white pan bread is made from low-fat, low-sugar doughs, mechanically developed without bulk fermentation, and baked in lidded pans. In a laboratory study, doughs were mixed in medium-intensity spiral and high-intensity style mixers to 28, 31, or 34°C using 2.5, 3.25, or 4.0% cake yeast, divided, panned, and proofed to height at 35, 40, or 45°C before being baked for 30 min at 240°C. Proof times varied with yeast concentration and dough and proofer temperatures (R = 0.96-0.99). Volume, score, and firmness also varied. Using the equations developed, it was possible to reduce yeast without sacrificing production time or bread quality by adjusting temperatures. The best bread scores were produced at higher dough but lower proofer temperatures.

Original languageEnglish
Pages (from-to)127-133
Number of pages7
JournalCereal Foods World
Volume41
Issue number3
Publication statusPublished - 1996
Externally publishedYes

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