Camille Processing

7/31/2019 Camille Processing

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FERMENTATION: BAKINGBy: Camille Erika M. Madrideo


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FERMENTATION: BAKING

Importance of Fermentation Control in Bakeries

Fermentation is one of the critical and essentialsteps in bread baking. It is through the variouscomplex biochemical reactions that are causedbythe yeast cells that fermentation achieves thefollowing goals for the baker:


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1. Improves dough handling characteristics

2. Enhances gas retention in dough

3. Enhances finished product texture

4. Provides desirable fermentation flavour


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FERMENTATION:BAKING

Critical as it is, merely having a fermentation stepdoes not automatically guarantee desirableattributes in the final product. For that, properfermentation control and consistency is key


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Given that fermentation is caused by yeast, a living cell,the controls that need to be put in place have to beeffective in influencing the environmental factors that

regulate yeast activity in that dough


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It is also worthwhile to point out that in a dough yeast isactive from the point it is mixed with the other dough

ingredients in a mixer until the point it is inactivated in theoven.


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The various factors that affect yeast activity and thedegree of fermentation in the baking process are:

1. Fermentation time- in every food that undergoes a fermentation processit must have a specific time frame. Because if theproduct is exposed to much it may affect te flavour ofthe finished product.


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2. Fermentation temperature

- if there are specific time of fermentation,there is also a specific temperature. Thetemperature is important for the end product.

3. Specific ingredients in dough formulation

- Level of water, sugar, salt and mold-inhibitor.

- Dough pH


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FERMETATION:BAKING

These fermentation by-products soften the doughprotein structure, gluten.

fermentation times allow for complete hydration ofthe gluten proteins, which also aids in its softening.The softened protein matrix allows for improveddough machinability and handling.


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Enhances gas retention in doughsAs a direct consequence of gluten softening, thedough protein matrix is conditioned to hold more ofthe carbon dioxide produced by the yeast duringfermentation and proofing.


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Enhances finished product textureCrumb texture of properly fermented bread can beappreciated the most when one compares it to thatof under-fermented bread.

The latter tends to have a young look where the

crumb cell walls are thick and coarse, and areirregular in size. On the other hand, properfermentation provides a resilient crumb, which isalso soft and smooth to touch.

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