The science behind a perfect loaf…
…ok it may not be rocket science, but there are chemical and mechanical processes used to ensure the end result is an edible commercial product that looks and tastes the same as last weeks. For example we know that dough needs to have 3 key attributes which will contribute to it becoming a good loaf; sufficient water to hydrate the protein network, elasticity to have strength to hold the gas produced while rising and a firm consistency to hold its shape and cell structure during baking.
Calibre provides a test for each step of the way;
- Water Absorption – Farinograph -AT – DoughLAB – MixoLab
- Expansion – Rheofermentometer F3
- Cell Structure – C-Cell
Download ‘science of bread making’ written by Bake Info