Mixing and dough processing

Abstract

An integral part of all breadmaking is the formation of a smooth and homogeneous dough with a developed gluten structure. As discussed in an earlier chapter, in some breadmaking processes dough development continues during resting after mixing, while in others full development is achieved during the mixing process itself. Whatever the method by which dough development is achieved the next stage in bread manufacture is the subdivision of the bulk dough (dividing) and the shaping of the individual dough pieces (moulding) to conform to the requirements of the bread variety being made. Shaping may be a multi-stage operation and may involve a further resting period between moulding stages (intermediate or first proof). Once finally formed the dough pieces commonly pass on to be proved before baking. Before the introduction of machinery, dough, all over the world, was made by hand mixing of the ingredients and then by kneading the mixture until a dough was created. The processes of mixing, dividing and moulding can be carried out by hand; indeed this is still the case in many bakeries, for example in India where the production of loaves in Mumbai is still based on hand mixing. Increasingly the operations of mixing, dividing and moulding are becoming mechanized. The purpose of this chapter is to discuss the essential elements of dough mixing and processing, to consider how they are achieved and to consider how equipment design can impact on final product quality. © 2007 Springer Science+Business Media, LLC.