Dough Temperature in Bread Making

Dough Temperature in Bread Making

Temperature has a decided influence on the function of yeast and its ability to condition dough properly to produce quality bread. For the best possible conditioning of a dough, the necessary changes in the dough should take place at a uniform speed so that the expansion of the dough is not accomplished faster than the gluten is made ready for expansion, and so that all the characteristics of the dough, brought about by fermentation and time, will reach a high degree of maturity at the same time. The rate of development of these desirable characteristics is greatly influenced by the temperature of the dough. The desired dough temperature may vary under various conditions and circumstances, but should remain between the temperature of 76F and 84F. The temperature of 80F is considered the average desired dough temperature.

The temperature of dough can be regulated by taking into consideration all of the factors that will influence the temperature of the dough, and then using water of a certain temperature that will offset the adverse temperatures and force the dough to be of a definite temperature. Since the temperature of the flour is not readily adjustable, nor is the frictional heat adjustable, then there remains the water which can readily be adjusted. Usually, the desired temperature is 80F, but any desired temperature of the dough when it leaves the mixer may be obtained by a rather simple calculation which first determines the temperature rise induced by mixing and may then be used at all times when the same mixer and the same weight of dough is used.

In controlling dough temperatures in straight dough, there are three factors involved 1. Room temperature (RT) 2. Flour temperature (FT) 3. Friction factor- mixing temperature rise (FF).

Calculate sum of factors (SF) = RT + FT + FF

Desired water temperature = 3 x Desired dough temperature (80F) – SF

All temperatures are in farenheight (F)

Controlling the dough temperature in sponge dough is the same as straight dough with one exception, there are four factors involved.

Additionally, Sponge temperature (ST),

SF = RT + FT + FF + ST

Desired water temperature = 4 x Desired dough temperature (80F) – SF