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combination-type baking powder that contains the
acids sodium aluminum sulphate (S.A.S.) and
orthophosphate plus sodium bicarbonate and a
cornstarch filler.
This type of baking powder is
moderately double acting; one constituent acts in the
batter, while the other does not act until it is heated in
the oven. Baking powder is generally preferred over
baking soda because it is more reliable.
General Breadmaking
Procedures
The processes described next include not only the
steps that you, the baker, perform, but also the processes
that take place within the dough as a result of your
action.
When actually preparing bread, you should
always follow the steps and procedures in the Armed
Forces Recipe Service (AFRS).
MIXING.— After you select and weigh or measure
the necessary ingredients, the next important step is
mixing. Dough may be mixed by hand, but an electric
mixer or a bread-dough machine will make the job
easier.
Dough Temperatures During Mixing.—
Temperature has a definite influence on the
function of yeast and its ability to condition a
dough properly to produce a quality bread. The
desired dough temperature (DDT) is obtained from
the recipe card.
The temperature of the dough can be regulated by
considering all the factors that will influence the
temperature of the dough and then using water at a
temperature that will offset the adverse temperatures.
Any desired temperature of the dough when it leaves the
mixer may be obtained by a rather simple calculation
that first determines the friction factor (temperature rise
induced by mixing) and may then be used at all times
when the same mixer and the same weight of dough are
used.
Determine the friction factor by competing the
following steps:
1. Add the temperature of the room, the
temperature of the flour, and the temperature of
the water.
2. Multiply the temperature of the mixed sample
dough by 3.
3. Subtract the first answer from the second
answer.
For example:
8-4
Step 1. Temperature of room . . . . . . . . . . . . . . . . . . . . . . .
75°F
Temperature of flour . . . . . . . . . . . . . . . . . . . . . . . .
73°F
Temperature of water.., . . . . . . . . . . . . . . . . . . . . +54°F
202°F
Step 2. Temperature of mixed dough . . . . . . . . . .
74°F
x3
222°F
Step 3
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . -202°F
Friction factor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
20°F
Adjusting the temperature of the water used in the
dough will control the temperature of the dough. To
determine the desired water temperature you add the
temperature of the room, the temperature of the flour,
and the friction factor and subtract this total from the
DDT multiplied by 3. You will then have the desired
water temperature. For example:
Step 1. Temperature of room. . . . . . . . . . . . . . . . . . . .
75°F
Temperature of flour . . . . . . . . . . . . . . . . . . .
73°F
Friction factor . . . . . . . . . . . . . . . . . . . . . . . . .
+20°F
168°F
Step 2. 80°F (DDT) x 3
240°F
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
-168°F
Desired water temperature . . . . . . . . . . . . . .
72°F
The individual recipe will indicate the temperature
of the water to be used in the mixing process, By
following the procedures just discussed, and using a
thermometer to assure the proper temperature of water
being used, the final mixed dough temperature will be
that which was desired.
Mixing Operation.— The mixing operation
accomplishes two functions. First, thorough mixing
distributes the ingredients evenly. Secondly, it stretches
the dough until the gluten is fully developed and
distributed.
In the early stages of the mixing process, water wets
the flour and the dry ingredients. At this stage, the
dough will be rather wet and lumpy. As the mixing
progresses, the flour continues to take up liquid and the
dough becomes moderately firm.
When you are using high-speed mixers, the dough
will become firm after several minutes of mixing, hut
the dough has no stretching characteristic. As mixing
continues, the dough begins to bond and becomes more
elastic.
The lumpiness disappears and the dough
becomes more firm as the flour picks up more moisture.
At this stage, the dough is rather sticky and sticks to the
mixer bowl quite easily. Next, the dough becomes less
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