The processes of mixing the dough are only mixing all the ingredients together and get a dough. But mixing dough has more scientific importance in bread making which is directly responsible for the quality of bread produced, that is the final output. So the process of mixing the dough in bread making has its own importance, which cannot be overlooked at since it will definitely affect the final output as bread.
Purposes Of Mixing Dough Are:
1. To distribute the yeast cell throughout the dough
2. Distribute food for the yeast which will further lead to the fermentation process.
3. To form and develop Gluten.
4. Hydrate the flour and other dry ingredients.
Bread dough mixing requires a method where all the ingredients are hom*ogeneously mixed and hydrated which will result in a well-developed gluten network. Basically, Gluten is formed when water is mixed with the wheat flour. Gluten is a water-insoluble protein and has a great importance in bread making process. During mixing, a continuous network of proteins forms giving the dough its strength and elasticity. By holding gas produced during fermentation, the protein network allows bread to rise.
Traditionally mixing was done in slow speed only, due to lack of knowledge and technology. But slow mixing results into a low level of physical dough development leading to a longer fermentation process. This style of mixing yield excellent flavor, but resulting the loaves denser.
Three Basic Methods For Mixing Dough:
1. Straight Dough Method. The straight dough mixing method is the simplest mixing method of all. It consists of only one step. You don't have to think much about this method, combine all ingredients in the mixing bowl and mix. While using this method, there is a possibility that the yeast doesn't get evenly distributed in the dough. Therefore It is safer to mix yeast separately with a little water.
Soften the yeast in a little of the water. Ideal temperature is 43.33ºC (110ºF)
Combine the remaining ingredients, including the rest of the water, in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt.
Mix to a smooth, developed dough.
2. Modified Straight Dough Method or Modified Mixing.
The modified mixing method is basically for rich sweet dough. This is basically the modification of the straight dough method to ensure that the fact and sugar are evenly distributed in the dough.
Soften the yeast in part of the liquid, using a separate container.
Combine the fat, sugar, salt and flavorings and mix until well combined, but do not whip until light.
Add the eggs gradually, as fast as they are absorbed.
Add the liquid and mix briefly.
Add the flour and yeast. Mix to a smooth dough.
3. Sponge Method
Many Bakers feel this method of mixing is very effective to achieve a better texture, rise and even the taste for the rich yeast dough recipes. Sponge method allows the yeast to speedily and fully ferment and activate with part of the flour and water in the recipe and later incorporated with the remainder of the ingredients. This method is successfully prepared by following two stages which help the yeast action to get a head start.
Combine the liquid, the yeast, and part of the flour (and sometimes part of the sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
Punch down and add the rest of the flour and the remaining ingredients. Mix to a uniform, smooth dough.
Importance of Dough Mixing
Mixing of Dough is the most important stage in the entire process of baking. During this process, both the development of dough and temperature of the dough are established. If either of them or both of them are not spot on the processing than the product quality will suffer. If you do it wrong, there is no second chance to correct it later in further processes. Hence, mixing has a great importance and must be performed with proper discipline.
The secret behind the good quality of the baked product is mixing of the dough. If you are not disciplined at it, you will struggle to get the ideal product quality for your Bread.
Straight Dough
Also known as no time dough or rapid dough processing
What is Straight Dough?
Straight dough is a breadmaking system or method in which all ingredients (dry and liquid) are placed in the mixer and the dough is then mixed to full development. Unlike the sponge and dough system, where a bulk fermentation period is used, this process does not include a fermentation step after mixing.1
High-speed bakeries use the no time or straight dough system to produce:
• White pan bread
• Whole wheat bread
• Variety bread
• Frozen dough
How does it work?
The goal of the straight dough process is to obtain a high-quality and standardized bread batch in a very short time (3–4 hours from scaling through packaging compared to 6–8 hours in the sponge and dough system). This helps bakers comply with unexpected customer orders and offer a better service through reduction of lead and cycle times.
In this system, the yeast and dough conditioners quickly modify the rheology of the dough to obtain optimum dough handling properties for makeup and gas retention for target volume during proofing and baking.
Application
The goal of the straight dough system is to match the finished product quality of bread made with a normal and/or long fermentation time. This is accomplished through proper processing and the right formulation.
Formulation considerations for straight dough system
• Dough conditioners. Addition of a dough conditioner concentrate (1.0–4.0% based on flour weight). The mix should contain a fast-acting reducing agent (e.g. L-cysteine), a slow-acting oxidizing agent (e.g. potassium bromate, ascorbic acid), emulsifiers (to provide softness to dough and extend bread shelf-life), and enzymes (proteases to increase dough extensibility and amylases for slowing down staling).
• Water. Addition of extra water (2–3% more compared to sponge and dough, based on flour weight) to boost yeast and enzyme activity by lowering osmotic pressure, increase dough extensibility for machining.
• Salt. Adjustment of salt and sugar levels may be necessary. To enhance flavor, add 0.1–0.3% more salt (based on flour weight). Salt slows down yeast activity, so with the higher salt level, more yeast may also be needed to maintain same proofing times.
• Yeast. Addition of extra yeast (1.0–1.5% more compared to sponge and dough, based on flour weight) to optimize gassing and keep proofing times within schedule.
• Yeast food. In no time doughs, no additional sugars are needed because there is no fermentation. Higher levels of residual sugars may result in a finished product with a darker crust color. To reduce this effect, use 1–2% less sugar based on flour weight.
o Damaged starch in flour is not relevant in the no time dough process. Since there is not enough time for enzymes to gradually convert damaged starch into simple sugars, sucrose or liquid sweeteners will provide nutrients for yeast to use during proofing and oven spring.
• Acids. Add acidulants (e.g. MCP, vinegar) to quickly reach optimum pH (5.5) for yeast activity and performance of mold inhibitors.
• Mold inhibitors. Calcium propionate (Cal-Pro) or other mold inhibitors should be increased given the higher water absorption level. A 65% water absorption dough uses 0.25% of Cal-Pro, whereas a 67% hydration dough may require 0.40% for equivalent mold-free shelf-life.
Processing considerations
• Mixing. Dough mixing should be long enough to reach proper gluten development (typically 12–18 min at high speed in a horizontal mixer).
o To shorten mixing times, it is advisable to delay fat, sugar and salt addition. This helps gluten hydrate and develop quickly (clean-up takes much less time), and provides maximum friction against mixer bowl.
• Dough temperature. Dough temperature at the end of mixing should be at 82–86°F (28–30°C). This helps to boost yeast activity and slightly decrease elasticity and resistance to deformation for good machining.
Advantages and disadvantages of using the straight dough process
Advantages
• Shorter processing time from scaling to packaging).
• Space savings from eliminating bulk fermentation equipment (e.g. troughs).
• Increased yield per pound of flour because there is no fermentation loss, only increased water absorption. Reduction of labor costs associated with bulk fermentation operations.
• Provides higher yeast survival during freezing.
Disadvantages
• Higher variable (ingredient) costs as more yeast, water and dough conditioners are added.
• Poor tolerance of process to schedule changes or line disruptions (dough must be processed immediately after mixing).
• Usually shorter shelf-life of the finished product (compared to sponge and dough).
• Perceptible lack of fermentation flavors and aromas.
