Answer to Question #10650 in Biochemistry for Raquel Smedley
Different fermentation temperatures can yield correspondingly different results and a versatile baker can make this decision part of his or her toolbox. A change in fermentation temperature will change the proportions of lactic and acetic acid in a dough resulting in markedly different flavor and physical characteristics. A higher fermentation temperature – 27ºC+ (80ºF) - will cause a noticeable jump in lactic acid production. Lactic acid has a round, mellow flavor that fills the back of the mouth, the flavor you get in buttermilk or yogurt. Breads with a higher lactic acid content taste fuller in the mouth, often have a more open crumb and a thinner, crispier crust. A lower temperature - 22ºC or less (72ºF) - will not affect the acetic acid development but will drop the amount of lactic acid resulting in a more astringent flavor that is tighter and sharper in the mouth, the flavor you get in vinegar. Breads with a higher acetic acid content often have a tighter crumb and a thicker, less crispy, chewier crust.
It is suggested that the final dough temperature does not always have a specific value, but rather, is determined by the type of dough being prepared. For instance:Consistency Water Content Example Temperature
For& dry consistency (water content below 50%)& like italian breads farrarese, mantovano the temperature should be 23 C (73.4 F)
For soft - 25 C (77 F)
For slack douph (water content 60 to 65%) T= 27-28C (80.6-82.4 F)
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Hello, what is the connection between the percentage of water in the dough and the dough temperature at the end of the kneading?