An updated guide to problem solving that provides answers to further frequently asked questions and baking - an essential reference and problem solving manual for professionals and trainees in the industry - an ideal companion volume to Baking problems solved When things go wrong in the bakery, the pressuresof production do not allow time for research into the solution. Solving thesebaking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified. The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently asked questions Once again arranged in a practical question-and-answer format, it will enable busy bakery professionals to understand causes of their problems and implement solutions. Written by two leading experts and based on a wealthof practical experience, More baking problems solved will be invaluable to all bakery professionals, bakery students, food technologists and product developers. INDICE: Problem solving: a guide - How to problem solve - The record - The analysis - Modelling techniques - Matching patterns and visualising changes - The information sources - New product development - Some key ingredient and process factors affecting product quality - Conclusions - References Flours and grains - We have seen references to the ash content with white flours but this is not a figure which appears on the specification from our UK miller - Can you explain what the ash content means and should we ask for it tobe determined on our flours? - What does the term grade colour figure mean in flour specifications? - How is it measured? - What are the implications for bread quality? - Can you explain the functions of the different components in the wheat grain and, after milling, their contributions to the manufacture of baked products? - We understand that millers often use a mixture of different wheats to manufacture the flours that they supply to us - Can you explainwhy they do this? - We have heard several experienced bakers talking about the 'new harvest effect' and the problems that it can cause - Can you explain what is behind this phenomena and how we can mitigate its effects? - We have the water absorption capacity of our flour assessed regularly but find that this is different to the actual water level that we use in the bakery - What are the reasons for this difference and is it important for breadmaking? - Why is the protein content of wholemeal bread flour typically higher than that of white flours but the bread volume is commonly smaller with the former? - We get a significant variation in the quality of our wholemeal bread and rolls depending on which flour we purchase - What characteristics should we look for in a wholemeal flour specification to get more consistent results? - Since enzymes such as alpha-amylase are inactivated by heat during baking, is it possible to use heat-treatment of flour to inactivate the enzymes in low Hagberg Falling Number flours before baking? - We are considering making traditional German-type rye breads and have researched the recipes and production methods - Do you have any suggestions as to what characteristics we should have in the rye flour? - We have changed suppliers of our self-raising flour and find thatwe are not achieving the same product volume as before - If we adjust the recipe by adding more baking powder we find that the products tend towards collapse - Can you explain why and how do we overcome the problems? - We are a bakery working with a local farmer and miller to produce a range of local breadsand want to use some different varieties and forms of malted grains that we are producing - Can you advise us on any special issues that we should be aware of? - Can we mix oats or oat products with our wheat flours to make bakery products? - If so, are there any special issues that we should be aware of? - We wish to add non-wheat fibres to some of our baked products to increase their healthiness - What fibres can we use, in what products and what potentialtechnical problems should we be aware of? - What is resistant starch and canit be used in bakery products? Other bakery ingredients - We wish to reduce the level of salt (sodium chloride) that we use in our baked products - What do we need to be aware of when making reductions? - What alternatives are there to using sodium chloride (common salt) in the manufacture of bread products? - And how can we reduce sodium levels in our other baked products? - We have seen references to a 'lag phase' for bakers' yeast; what does this means and what are the implications for baking? - Are there any particular precautions that we should take in handling, storing and using bakers' yeast in the compressed form? - What different types of bakers' yeast are available? - Would there be any particular advantages for us to use an alternative to Saccromycescerivisii in the manufacture of our fermented products? - What effect does vinegar have on bread and why is it added? - What ingredients are commonly used as preservatives? - Are there any particular benefits associated with different ones? - We have heard that alcohol can be used as a preservative - Howis this achieved? - What are the possible alternatives to chemically based preservatives? - What type of sugar (sucrose) should we use for the different products that we make in our bakery? - Can you explain some of the main features of alternative sugars to sucrose and how they might be used in baking? - What are the differences between diastatic and non-diastatic malt powders and how can they be used in baking? - We read a lot about the different enzymes which are now available and how they might be used in baking - Can you tell uswhat they are and what functions they have? - How do anti-staling enzymes work? - Can they be used in cake as well as in bread and fermented products? -Can you explain the different terms used to describe bakery fats? - What arethe functionalities of the different forms in baking? - We want to make a range of bakery products using butter as the main or only fat in the recipe - Can you advise us of any special technical issues that we need to take into when using butter? - We are using butter in several of our bakery products whichcomes in chilled at about 4oC (as cartons on pallets) and are encountering problems with variability in its processing - We recognise that is likely to beassociated with the temperature of the butter when we are using it - What isthe best way to treat the butter in order to get a more consistent performance? - What are the differences between dough conditioners and bread improvers? - What consideration should we take into account when choosing which one to use? - What is lecithin and how is it used in baking? - What is meant by theterm 'double-acting' baking powder and what is the value of using such products? - We have been having some problems with the quality of our bread, pastries and biscuits and one solution that has been recommended to us is that we should add a reducing agent to our recipes - Can you tell us more about reducing agents and how they function in baked products? Bread and fermented productsWhat characteristics should we specify for white bread flour and why? - We make crusty breads in a retail store and recently we have been having complaints about our products going soft quickly - We have not changed our recipe or process - Can you help us understand what has happened? - We are not a large bakery but are planning to part bake and freeze bread products for bake-off atsome later time - What points should we be aware of? - When we re-heat par-baked products we find that they remain soft for only a short period of time,typically an hour or so, but they quickly go hard and become inedible - If we do not re-heat them we find that par-baked products can stay fresh for several days - What causes the change in the rate of firming? - Is it the additional moisture lost on the second bake? - We have been freezing some of our bread products in order to have products available in times of peak demand - Wenotice that there is 'snow' or 'ice' in the bags when we remove them from thefreezer - Can you tell us why this happens and how it can be avoided? - Weare seeking to improve the quality of our bread products and are getting conflicting advice on what the optimum dough temperature ex-mixer should be - Canyou advise us as to whether we should increase or decrease our dough temperature? - How can I calculate the amount of ice I need to replace some of the added water when my final dough temperature is too warm? - We are considering the purchase of a new mixer for the manufacture of our bread using a no-time dough process - There are two types of mixer which seem to be appropriate for our plant production needs, the spiral-type and the CBP-compatible type, but before making our decision we need to understand any issues with respect to dough processing and final bread quality - Can you please advise us? - We are looking to buy a new final moulder for our bread bakery - Can you advise us on the key features which should look for and how they might impact on final bread quality? - We are having problems keeping a uniform shape with our bloomers - They tend to assume a bent or 'banana' shape (Fig - 25) - This happens even though we take great care to straighten them when they are placed on the trays - Can you explain why we get this problem? - Why is a bread dough piececoiled after sheeting? - Does the number coils achieved have any impact on bread quality? - We have been taught to always place the seam of our moulded bloomer dough pieces downwards on the tray before proof but we do not take the same precautions with our pan breads - Can you explain the relevance of placing the bloomer dough piece 'seam down? - Should we also do this with our pan breads? - We have been having problems with holes appearing in different places in our pan breads - Can you explain where they come from and how to eliminate them? - Is there any relationship between the holes that we see inside dough pieces coming from the divider and the problems that we are experiencing?- We are making open-top pan breads and find that the top crust of some of our loaves is being lifted off during the slicing process - Sometimes there is a hole underneath the crust while on other occasions there is not - Do you have an explanation for this problem? - We have tried making the dough strongerby adding more improver but without any reduction in the problem, in fact it may have been slightly worse - Can we make bread without using additives? - What will be the key features of the ingredients and process that we should use? - We have had bread returned to us by the retail store through which it issold - They are not satisfied with the quality - We have some pictures of the products concerned - This seems to be a 'one-off' and we are at a loss to understand what has lead to the problem - Can you help us understand where the problem came from? - We have noticed that loaves sometimes break only on one side of the pan but that the break is not formed consistently on one side -Can you explain why this is? - We are making a range of crusty breads using a small bread plant - We appreciate the value of having an open cell structure to encourage the formation and retention of the crust - However, from time to time we have difficulty in achieving the desired degree of openness in the structure - Can you help us identify why this happens? - We make sandwich bread for a large customer and they are concerned about the crumb characteristics of the products - What are the important ones? - How do I measure these? - What steps can I take to control or improve on these? - During the manufacture of bread and other fermented products we sometimes have small quantities of 'left-over' dough from a mixing, can we add these back to other mixings or re-use it in other ways? - We make bread and rolls using a bulk fermentation process - Can we use ascorbic acid to improve our bread quality? - Our total time for bread production from flour to baked loaf is set for about 6 hours -Currently we use a bulk fermentation time of 4h and a final proof time of 90 minutes - We find that with increased bread sales that we do not have enough proving capacity - If we were to shorten the final proof time what other changes would we have to make to maintain our current bread quality? - In breadmaking what is the difference between a sponge and a ferment and when would theybe used? - We have also seen references to barms, can you tell us anything about these as well? - How would we prepare and use a sponge with the Chorleywood Bread Process? - Our bread and buns prove to a satisfactory height in about 50 minutes but we get no additional lift from the products in the oven - We have tried increasing its strength and using more improver but whatever we do we see no oven spring - Do you have any ideas as to why we are getting no oven lift? - What is purpose of the 'knocking-back' the dough when using a bulk fermentation process to make bread? - We have two bread lines running side-by-side with the same equipment bought at different times - We are using the Chorleywood Bread Process (CBP) and do not quite get the same volume and cell structure when making the same pan bread product - We compensate by adjustingyeast and improver level but do not get the same crumb cell structure - Can you help us understand what is happening? - We are experiencing a problem with loaves baked in rack ovens since we bought new pans - As the enclosed photograph shows they are joining together above the pans - The portions of the loaves that touch have no crust formation which makes them weak when they are de-panned and handled - How can we prevent this from happening? - We wish to create a bolder shape and more open cell structure with our crusty sticks and have recently increased our dough development by mixing longer - Now we experience problems with the products joining together in the oven - If we under-prove the dough pieces we have problems with ragged bread and poor shapes - Should we reduce our mixing time back to its original level? - We are finding that the crumb of our bread is too soft for slicing - We also notice a tendencyfor the sides of the loaves to slightly collapse inwards - We do not think that conditions in our cooler have changed can you please advise us of what to investigate? - We have spiral and twin-arm type mixers and would like to produce a finer cell structure with our sandwich breads - Can you suggest ways inwhich we might achieve this aim? Cakes - What characteristics should we specify for cake flour? - We are experiencing some variation in cake quality, especially volume - How important is it to control the temperature of our cake batters? - How do we calculate the likely temperature of our cake batter at the end of mixing and what temperature should we aim for? - What do the terms high and low-ratio mean when they are applied to cake making recipes? - We arelooking to re-balance our cake recipes and have a set of rules that we work with - However it would help us if you could explain the principles behind such rules of recipe balance as applied to cake making? - We have been making cake muffins and find that when we cut them open that they have large vertical holes in the crumb - Why is this and how do we eliminate them? - Why do some of our cake muffins lean to one side during baking? - We have been making a range of different cake sizes using the same plain batter and get varying quality results in terms of their shape and appearance despite having adjusted the baking conditions - Do you have any advice? - We would like to change the physical dimensions of some our cake products to make different sizes and shapesDo you have any advice that you can give us as to how to adjust the batte
- ISBN: 978-1-84569-382-4
- Editorial: Woodhead
- Encuadernacion: Cartoné
- Páginas: 252
- Fecha Publicación: 01/08/2009
- Nº Volúmenes: 1
- Idioma: Inglés