Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 14:Importance Of Balancing, Formula For Different Baked Products

Test for development of gluten

To know whether the dough is well mixed and the gluten is developed, pull out a handful of dough, gently, stretch it between two hands to make a translucent film. A smooth translucent film indicates that the dough is properly mixed. If the film is cloudy or the dough tears on pulling, it needs to be mixed more. If the dough is very slack and fluid, the dough has been over mixed.