Cereals processing technology

The discovery that dough left for long periods of time would increase in
volume without being subjected to the high temperatures of baking identified the
basis of fermentation (gas production). There is no doubt that the changes in the
rheological character of the dough would have been observed by those in charge
of food production. The combined effect of these changes is for the subsequent
baked mass to further increase in volume and give a product with an even softer,
more digestible character and different flavour. Gradually the appreciation of the
actions of wild yeasts and portions of old dough (e.g. starter dough) were to lead
to the transfer of fermentation technology from the brewing industry and
eventually to the production of specialised bakers’ yeast.
There are a few basic steps which form the basis of all bread making. They
can be listed as follows:
• The mixing of wheat flour and water, together with yeast and salt, and other
specified ingredients in appropriate ratios.
• The development of a gluten structure in the dough through the application of
energy during mixing, often referred to as ‘kneading’.
• The incorporation of air bubbles within the dough during mixing.
• The continued ‘development’ of the gluten structure created as the result of
kneading in order to modify the rheological properties of the dough and to
improve its ability to expand when gas pressures increase because of the
generation of carbon dioxide gas in the fermenting dough. This stage of
dough development may also be referred to as ‘ripening’ or ‘maturing’ of the
dough.
• The creation and modification of particular flavour compounds in the dough.
• The sub-division of the dough mass into unit pieces.
• A preliminary modification of the shape of the divided dough pieces.
• A short delay in processing to further modify physical and rheological
properties of the dough pieces.
• The shaping of the dough pieces to achieve their required configurations.
• The fermentation and expansion of the shaped dough pieces during ‘proof’.
• Further expansion of the dough pieces and fixation of the final bread structure
during baking.
10.2 Bread dough development
Breadmaking 205
Dough development is a relatively undefined term which covers a number of
complex changes which are set in motion when the ingredients first become
mixed. These changes are associated with the formation of gluten, which
requires both the hydration of the proteins in the flour and the application of
energy through the process of kneading. The role of energy in the formation of
gluten is not always fully appreciated but can be observed by the simple
experiment which involves placing flour, water, yeast and salt together on a
table and waiting for the gluten to form. You should then begin hand mixing of