![]() Maximum enzymatic activity at 60☌ (140☏).Oven spring is accompanied by the following changes and conditions: ![]() In this stage, the product undergoes a series of irreversible chemical and physical transformations. Note that the size to which the gas bubbles can grow is limited by the ability of the gluten/starch film surrounding them to stretch without rupturing. This results in a large reduction in the density of the dough as the product gradually develops an aerated structure. Development (also known as oven spring)Īs temperature increases, the free water/alcohol mixture in the product vaporizes, fermentation gases (CO2) dissolved in the liquid dough phase become less soluble, and are released into the cells, causing them to expand in response to the rise in pressure.Īs a result, cells increase in volume by retaining gases due to their deformable nature as these are surrounded by the continuous gluten/starch soft matrix. The following stages are temperature-dependent, and participate in the sequential transformation of bread dough. ![]() Oven temperature causes physical transitions and chemical reactions to take place in the dough/batter.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |