Different steps have to take place during the milling process, because the hull particles and the endosperm have to be carefully separated from each other during flour extraction. The so-called grain furrow prevents this from happening in a direct way. weiterlesen
This report will be divided into 3 parts over the coming weeks and will cover grain all the way through to finished flour. The report is divided by: Grain cereals and Grain Types (Structure of the grain…)Flour Types (Comparison… weiterlesen
This process is a specialty in making wheat dough. It is used to make elastic, more malleable doughs. A batch is made from yeast and a 10 percent salt solution. The salt-yeast solution is stirred at about 20°C and must… weiterlesen
When food is heated, a non-enzymatic browning occurs, the “Maillard reaction”: With this, the reduction of proteins and reduced carbohydrates creates characteristic flavors and color developments. Many wholemeal / whole-grain breads get an intense crumb color due to long baking… weiterlesen
In order to be able to include wholegrain and wholemeal breads in my upcoming posts, I would first like to answer some basic questions on the subject of “wholegrain baking”. Even if the trend is towards light breads with a… weiterlesen
By adding steam, a relatively large amount of heat is suddenly transferred to the surface of the dough. Condensation occurs between the temperature of the dough of approx. 30°C and that of the steam 100°C. As a result, the gluten… weiterlesen
The baking process is crucial for good bread quality. The decisive factors are subdivided into initial baking temperature, steam, releasing the steam, final baking temperature and baking time. The baking temperature for most types of bread is 10-20°C above the… weiterlesen