Chapter 2. The Role of Water in the Formation and Processing of Bread Doughs

  1. Stanley P. Cauvain and
  2. Linda S. Young

Published Online: 18 FEB 2009

DOI: 10.1002/9781444301083.ch2

Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

How to Cite

Cauvain, S. P. and Young, L. S. (2008) The Role of Water in the Formation and Processing of Bread Doughs, in Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444301083.ch2

Author Information

  1. BakeTran, High Wycombe, Buckinghamshire, UK

Publication History

  1. Published Online: 18 FEB 2009
  2. Published Print: 29 AUG 2008

ISBN Information

Print ISBN: 9781405176132

Online ISBN: 9781444301083

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Keywords:

  • role of water in bread dough formation and processing;
  • wheat flour types;
  • stages of handmixing bread doughs;
  • changes in gas composition with mixing;
  • optimum bread dough water levels;
  • wheat flour water absorption capacity;
  • sour dough process used in rye bread production;
  • Blanchard batter process;
  • water in brews and sponges;
  • water in dough formation and dough temperature control

Summary

This chapter contains sections titled:

  • Introduction

  • Wheat flour properties

  • The formation of bread doughs

  • Optimum bread dough water levels

  • Wheat flour water absorption capacity and its determination

  • Water levels in rye bread doughs

  • Pre-hydration of flour, wheat and other grains in the manufacture of bread and fermented products

  • Water in brews and sponges

  • Water and dough development

  • The effects of dough ingredients on water levels in bread doughs

  • Other factors affecting the level of water added to doughs

  • Dough and water temperatures

  • Water, dough rheology and moulding

  • Conclusions

  • References