Baking Theory Notes: Fermentation Chemistry 4

Fermentation

Remember: Fermentation starts when the mixer stops!


Control Fermentation through:

1. Temperature
2. Time

What happens during the fermentation process?

• Gas is produced --> Carbon Dioxide {When Dough is mixed gas is caught by the gluten and the gas rises}
• (water & flour cause enzyme activation)
• Gluten is modified --> Dough becomes balanced so dough is workable : Elasticity --> Extendability
• Flavor is developed (Acidity)
• Alcohol is developed ("Alcoholic fermentation")

*To test the "alcoholic fermentation" theory ---> when you are ready to mix your formula, open a starter, either one retarded or left on the bench (Ciabatta or Croissant are especially potent!), lean in --- (as a former instructor would explain: "you rip back- because alcohol has hit your brain", he had such a big grin when he said this ) I am telling you --- it'll knock your socks off. The more "bake-tarded" (my own baker slang) you become, the more you anticipate smelling those starters! Ha HA!



Enzymes:


click here to see a bigger sized diagram of the chemical changes of fermentation.

Definition:
Biochemical Catylist: an organic substance formed by living cells (yeast), is able to cause changes in other substances {i.e bacteria, fungus or both } without changing it's self .

Diastatic = has enzymes
Non-diastatic = enzymes have been killed

Diastic Enzymes:

---> Supplied by flour / or Malt (sugar)

1. Alpha-Amalase works on Amylose ---> Converted to Dextrin (sugar)
2. Beta-Amalase works on Amylopectin ---> Converted to Maltose (sugar)

*These diastic enzymes are important because they work on STARCH.
---> Wheat is 70% starch (bran is protein)

Starch:

--->Amylose --->
--->Amylopectin--->

Diastatic Enzymes from flour (from milling) work on the damaged starch (i.e gelatinized (from heat / baking) and convert it to sugar (2% of starches) .

End result is mostly Maltose. Yeast cannot metabolize maltose.

1. Maltase (enzyme) ---> converts to Fructose, Dextrose / Glucose)
2. Sucrose [beet or cane] (granulated sugar) ---> Converts into Glucose
3. Invertase (enzyme from yeast) ---> converts Glucose into Sucrose

Yeast takes maltose (enzyme) and converts it into Fructose, Dextrose / Glucose {allows yeast to eat it).

These processes take place if:

1. Optimal Temperature
2. Right moisture Content
3. Allowed Optimal time

Zymase (yeast) ---> Reacts with simple sugars and injects CO2 into the dough causing it to rise. Produces alcohol.

Simple Sugars:

1. Fructose = CO2
2. Glucose = CO2
3. Dextrose = CO2

Proteolytic Enzymes

1. All from flour
2. Can be found with Diastatic Enzymes

---> Protease ---> Converts protein ---> Modifies the gluten so dough is workable (softens and makes extendable)

*Over mixing dough will break dough down into "slime". I've seen this happen, it ain't pretty. Kinda resembles the stay puff marshmallow man (as the ghostbusters cross streams)
when he is obliterated --- a bumpy, jiggly white mass. yuck.

Poetry : The Long Ferment 0

My thoughts are a cloudy mess
gluten like epiphanies,
that meld into a thick opaqueness.

A forever state of
complex biochemical changes
slowly dampen my sweetness.

A rough life
my emotions inflate
leaching into alcoholic fumes.

I am stretched
into delicate webbing,
threatening to break.

A formula of years
tears moist yet salty
friction makes for uniformity.

Lay me down
let the realizations
multiply and engulf me.

Stowed internally
eventually I peak,
overflowing.

Constant reshaping
proofing the layers
which precede me.

I am thick skinned
yet vulnerable to
each harsh action.

Watch my color
fade,

the sheen ---
the splendor---

a dull reflection.


Amber © May 05, 2005. All Rights Reserved.

Baking Theory Notes: Sweeteners 0

Sweeteners:

---Sugar in bread dough is an additive

1. [Basic bread formula: water, flour, salt]

Functions of sweeteners:

+Moisture

1. Sweeteners are Hydroscopic --> [bind moisture]

+Flavor
+Color

without sweeteners you have Pale bread / pastry

1. can be the result of adding no sugar
2. or yeast dissolved [was eaten] during the intial mixing.
   

+Tenderizer

1. in cakes and cookies

+ Stabilizer

1. In cakes

+ Fermentation Control

1. A dough which makes it's own fermentation using sugar, makes a richer , complex flavor.
2. Dough high in sugar takes a long time to ferment
3. sugar sucks moisture out of yeast.
   

Types of Sweeteners:

+Granulated

1. beets
   
2. Cain

+Powdered

1. Used for icings & fillings
2. Look On the back of the package / recipe, The higher the amount of eggs they list to add, the finer the sugar you should use.
   

+Hi-Fructose Corn Syrup

1. Cheaper
2. more efficient
3. Fructose is a simple sugar, easily broken down in the body.