The effects of low mixing temperature on dough rheology and bread properties


Basaran A., Gocmen D.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.217, no.2, pp.138-142, 2003 (SCI-Expanded) identifier identifier

Abstract

In this research, the effects of a low mixing temperature on dough rheology and the quality of bread were investigated. In the experiments, strong flour samples (Type 550), 1.5% salt, 3% of yeast and 1% additive mixture were used and dough samples were mixed at 17 degreesC (low temperature), 23degreesC (control) and 30 degreesC (high temperature). Five different periods (0, 30, 60, 90 and 120 min) were applied at the bulk fermentation stage. At the final proofing stage, the dough was fermented until it reached a constant height. It was determined that almost every bread from dough samples mixed at 17 degreesC resulted in not only the highest bread volume and bread weight, but also the best texture, elasticity and crumb structure. The results of dough samples mixed at 23degreesC were worse than those of dough samples mixed at 17degreesC. The worst results were obtained from dough samples mixed at 30degreesC (high temperature). As a result, it may be concluded that the quality of bread from dough samples mixed at low temperature (17degreesC) is superior to those from dough samples mixed at the higher temperatures. Besides these findings, it may also be stated that prolonging the period of bulk fermentation in dough samples mixed at 17degreesC positively develops baking performances.