Author Topic: Some dough related terminology and concepts  (Read 1099 times)

KosherBaker

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Some dough related terminology and concepts
« on: January 19, 2011, 06:41:26 PM »
Gluten - is formed in the dough from proteins Glutenin and Gliadin, whenever water is added. It forms strands somewhat similar to rubber bands that have been snipped to form a string from a circle.
Kneading - This process lines up the formed gluten in the desired direction. The agitation of kneading also increases the strength, size and length of the gluten strand. When gluten is fully developed and lined up, it forms umbrella like layer(s) within the dough. When the bread is placed in a hot oven and vapor molecules, from water and alcohol begin to escape they hit this layer of gluten which tries to stop them, thereby giving the dough additional rise in the oven.
Dough Conditioners - There are naturally occurring enzymes in the flour whose job it is to weaken the gluten strands, by pretty much munching on them. The job of the dough conditioner is to limit or slow down the activity of these enzymes. Normally acids like Lemon Juice (Citric Acid), Acetic Acid or even Salt can be used to achieve the desired effect. Fortunately a fully formed Sourdough Culture has naturally present acetic acid as well as lactic acid, so no dough conditioners are necessary.
Autolysis - This is a technique exponentiated by Professor Calvel. I believe it is most useful in the situations where hand kneading of the dough cannot take place. Like a bread baking machine, no knead bread recipes or a very large industrial bread production facility. The techniques calls for mixing of 100% of the liquid with about 80% of the dry ingredients and letting them sit for at least 30 minutes to allow for the natural gluten formation (See Gluten above). Once complete salt, leavening and the rest of the flour can be added to the dough.
Acid - Lactose and Amylase bacteria produce lactic and acetic acid in the sourdough
Yeast - Candida milleri. This is a strain of yeast that will be established in the sourdough and is specifically designed for bread baking. As opposed to commercial yeasts that are beer brewing yeast strains.