Transcription of YourPartner in Flour& BakingTechnology
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YourPartner in Flour& BakingTechnology
Your Partner in flour & Baking TechnologyUsing Inactive YeastBy Ernst BenierNatural DoughRelaxationPressedWheat Tortillasandtheneedfordoughrelaxation Process: Developeddough Short rest 5 10 min Scaling& rounding Doughrest 5 10 min Doughballis pressedin 1 second till12 30cm diameter Bake Consistent finalproduct (incldiameter) ControlledelasticityrequiredPressing harder / longercostmoneyChemical DoughRelaxationin Wheat Tortillas Common chemicalreducingagentsused L Cysteine Sodiummetabisulphite(SMBS)Chemical DoughRelaxationin Wheat Tortillas pros Benefits: Easy topress/ Low pressure Roundshape Sharp edges EconomicalChemical Dough Relaxation in Wheat Tortillas cons Issues.
Enzym Activity Effects with Bakery Process & Final Product Quality Attributes Bread Bakery • Mixing • Proofing • Baking Fine Bakery
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