Comparison of different leavening methods in bakery technology
DOI:
https://doi.org/10.17205/SZIE.AWETH.2019.2.073Keywords:
baking, cooling, leaveningAbstract
Food safety is a major factor in the bakery technology. Today the food industry can guarantee the freshness of bread and bakery products not only with different packaging. Changes in the technology of food production can greatly influence the quality of the end-product. In the baking industry, the technological step before the bread baking is the leavening. By the determining the start of fermentation, we can predict the time to produce a high quality and safe end-product.
One of the proven methods is to cool the raw material to below -35oC for a short time before leavening. The advantage is the predictable production time. The disadvantage is that the surface of the product dries.
Another method is to stop the fermentation when the product is cooled to below -7°C, whereupon the yeasts are inactivated. With this procedure, we can delay the process for 1-2 weeks.
A third possible solution is delayed fermentation, when the enzyme and yeast activity is only slowed down. The advantage is that the system can produce fresh product all day long. The disadvantage is that correct technological discipline and high professional knowledge are required for implementation.
In all cases, the procedures described here are consistent with the food safety requirements.
Today, a bakery needs to use a combination of all three technologies to stay competitive and stay on the market.
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Copyright (c) 2019 Szemján Tibor, Korzenszky Péter
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