WATER ADDITION AND THE PHYSICAL-PROPERTIES OF MECHANICAL DOUGH DEVELOPMENT DOUGHS AND BREADS

The effects of water addition on the physical properties of mechanical dough development doughs and breads have been examined. Dough mixing times at constant work input increased with more added water. Optimum water absorption, as measured by mixing curve dough consistency, did not necessarily result in the best baking quality. Increasing water addition above the optimum was likely to be detrimental to crumb grain, but the effects on loaf volume and bake score were not consistent. Indeed, good quality bread could still be obtained, with high water addition. However, dough handling with inappropriate machinery would limit the extent to which water can be added in a bakery. Differences of about 8 % were seen between crumb moisture at the centre and edges of loaves. In addition to affecting physical measurements on bread, it is postulated that the moisture differential would affect the activity of heat stable anti-staling enzymes. The moisture contents of crumb in the centre of both lidded and unlidded commercial size loaves were equal at a given level of added water, and can be accurately predicted and controlled. © 1991, Academic Press Limited. All rights reserved.