Water in bakery production technology products with delayed bakery

Abstract

In bakery water is used as a solvent for salt, sugar and other raw materials: for dough preparation, preparation of liquid yeast, starter cultures; goes for household needs cleaning of raw materials, equipment, premises, for heat engineering purposes — the production of steam necessary to humidify the air in proofing cabinets and ovens. Water plays an important role in the technology of delayed baking of bread products or in the technology of frozen semi-finished products: it is used during kneading to obtain an optimally developed gluten frame for better form and gas holding capacity; to obtain cold dough, which is the basis for slowing down the onset of the fermentation process, while fermentation should be minimized or completely absent; the amount of water affects the consistency of the dough for better dimensional stability during defrosting. Also, a low-temperature process, deep freezing strongly affects the structural and mechanical properties of the dough and the quality of the finished product; secondly, under certain parameters of freezing, the structure of the intracellular water of yeast can lead to a decrease in their activity, and even to the death of microorganisms. Therefore, the issues of the quality and quantity of water at any technological operation in bakery production with delayed baking are issues of the quality of finished products and therefore are very relevant.