Lesson 14:Importance Of Balancing, Formula For Different Baked Products
Excess or less moisture, yeast, salt, fat, sugar, gluten and ash influence bread quality. Too tight dough, under or over fermentation, too low or high oven temperature, crusting, under proofing, less or excessive diastatic activity, over or under mixing, affect bread volume. If more sugar is present in the dough at the time of baking, bread crust will acquire dark colour. Avoid excessive milk or/and salt, sugar, high oven temperature, too much diastatic activity, under fermentation or chilling in the dough or lack of humidity in the oven.