Teacher: Manuel Morales

Masses and Baking _ Technology Manual

First Semester
Introduction
The bakery has experienced a growing development in recent years, both in the
technological aspect as in the product offering to the consumer. Making bread today is the
product of the union of science and technology. Science, applied to the knowledge of the characteristics
about the subjects and how they interact in a mass, technology on the other hand, becomes
present in the incorporation into the process of machinery and equipment that have allowed for an increase and
diversifying bread production. However, science and technology must be mediated by
a person who understands these processes, in this case, trained bakers who contribute not only
to produce good bread as part of a production process, but rather to assume the social role that they
corresponds to crafting a food as treasured as bread.

wheat flour, baking yeast, drinking water, and table salt, with or without the addition of
bread improvers and/or enrichers, such as: milk, sugars, fats or
others authorized by this regulation.

Basic hygiene concepts in bread production.

Like any establishment where food is handled, the baking industry is not
exempt from complying with hygiene standards, therefore the Good Manufacturing Practices (GMP)
they have become a good tool to standardize procedures through their
Standard Operating Procedures (SOP) and the Operational Procedures
Standardized Sanitization Procedures (POES), as well as records to generate forms of
to control them.

Good Manufacturing Practices (GMP)

a) Personal hygiene: food handlers must comply with what is specified by the
R.S.A
ARTICLE 52.- The management of the establishment shall be responsible for ensuring that all the
people who handle food receive appropriate and ongoing training in
subject of hygienic handling of them and personal hygiene.
A food handler is considered to be any person who works in any capacity,
even if occasionally, in places where it is produced, manipulated, processed,
store, distribute or sell food (Art. 14, letter g R.S.A) defining:

Direct manipulators: they are those who participate directly in the productive line of the
foods. For example, assistants, master bakers.

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Indirect manipulator: where their activities are not related to production.

example, the warehouseman, the driver of the transport that brings the raw materials.
Manipulators have certain obligations and responsibilities:

Hand washing before, during food production, and whenever necessary, at

change activity and after handling garbage or returning from services
hygienic.
Use protective clothing, such as a cap, the uniform established by the company, which must be
to be in perfect condition and clean.
Hands with short nails and no polish
Shaved men
Without accessories or jewelry
Hair tied
Without makeup
Any act that could contaminate food, such as chewing gum, smoking, is prohibited.
spitting, handling money etc.
To be healthy, without any infectious contagious diseases like colds or symptoms of them.
such as diarrhea, fever, etc.

HAND WASHING TECHNIQUE

Sequence:

1° Wet my hands with warm water up to the elbows

Apply disinfectant soap and scrub between the fingers, palms, back of hands, arms, and brush.
under the nails.

3° Rinse with water and dry with disposable paper.

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Risks during the manufacturing of bread and pastries:

The manufacturing of bakery and pastry products is not free from health risks.
especially due to the handling of products after baking and during the
filling, decoration and handling of cakes and pastries. Therefore, bakers and pastry chefs must
observe strict personal hygiene, especially of your hands, and maintain work areas and
the clean and disinfected utensils.

Management of specific bakery products

Flour: It should be stored in closed containers and in a cool, dry environment to avoid
the contact with moisture coming from the environment or unsuitable conditions of
the warehouse. Flour is hygroscopic, meaning it absorbs moisture, which can lead to
development of fungi.

b) Fresh yeast: It should be kept refrigerated (4 to 6 ºC). The presence of spots of

green and reddish colors indicate contamination with fungi or other wild yeasts, this
Yeast must be removed as it will transmit bad odors and flavors to the bread.

c) Dry yeast: It should be kept in closed containers, as it can be lightly activated.

with the humidity in the air and losing "strength".

d) Liquid milk: It should be kept refrigerated. Once opened, use or consume.

quickly.

e) Eggs: They should be kept refrigerated and washed before breaking them, as the shell
contains a large number of germs from the digestive tract of the hen.

f) Fresh cream: It should be kept refrigerated. Use quickly once the packaging is opened.

g) Manteca: Keep in a cool, dry place, ideally at temperatures of 18 to 20º C.

Salt and Sugar: They must be kept in closed containers as they tend to absorb.
humidity of the environment.

i) Labeling: Check the expiration dates of packaged products. All those

Products that are changed from their original packaging must be properly labeled.
to avoid mistakes during its later use.

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Raw materials for making bread:

The main ingredient of bread is flour, which is obtained from the grinding of common wheat, this
The product has been the food base of humanity for thousands of years.
Archaeological studies indicate that around 7,000 years ago in Mesopotamia,
men were already using wild cereals such as wheat or sorghum in their diet. First, they
they were being toasted to peel the shell and then they began to grind it with stones. When mixing this
flour, with water they obtained a dough that they then cooked on the hot stones of a campfire,
obtaining products similar to what we know today as pita bread or tortillas.

Later, the Egyptians and Romans developed ovens and discovered that the doughs
fermented (rested) and then baked, had better flavor and aroma.

During the Middle Ages, many bakeries appeared all over Europe and the guild of the
bakers transformed along with other guilds of craftsmen into important social referents.

Image:Unable to access the content of the link provided.

Wheat milling. The milling of wheat is currently a high-tech process that produces
mainly flour and as by-products semolina that is used in the production of pasta and
noodles, wheat bran that is used for both human and animal food and the germ
that is used as a dietary supplement.

Image: [Link]

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The Ingredients of the bread: For the purposes of studying them, we can divide them into
basic, enriching, and alternative ingredients

Basics: Flour
Those who cannot be missing Water
Yeast
Salt
Enrichers: Shortenings or fats
Those who improve conservation, Sugar
crumb texture, color of the Milk
husk and others Eggs
Additives or enhancers
Alternatives: Flours from other cereals. Rye, corn
To prepare special breads, wheat bran
they are used as fillers or decoration Semillas: sésamo, linaza, chía, amapolas
Olives, garlic, onions, paprika
Nuts. Walnuts, almonds, peanuts
Candied fruit
grated cheese
pepper, cumin, merken
Essences and flavors: vanilla, cinnamon, others

Basic ingredients
Flour is the main ingredient for making bread. Flour is obtained from the
milling of wheat.
The flour must be white and free of impurities. Freshly ground flours have a tone
yellowish, due to the presence of carotenoid pigments, these pigments can oxidize in
natural form with the resting of the flour or also through a chemical bleaching that is carried out in
the windmills.
Components of flour:

Starch 70 to 75%
Proteins. 10 to 13 %
Humidity: 14 to 15 %
Sugars: 1.5 to 2%
Lipids: 1 a 1.5%
Minerals (ashes): 0.5 to 0.6 %
Fiber: 2.5 to 3%
B complex, E, folic acid

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Quality and uses of flours:

The quality of the flour must be understood according to the use it will be given, this is how there are flours
for bread and flours to make pastries, cakes, and cookies. The bakery quality in particular of
a flour is directly related to the wheat from which it comes or the blend of wheats that
the mill was made.
In Chile, there is no specific classification for flours, and therefore a great deal is observed.
variability in this aspect, this causes bakeries to often have to adjust their
procedures according to the batch of flour that arrived to them at a certain time.

Percentage of proteins: In general terms, since there is no specific regulation in Chile regarding this.
Regarding and according to this parameter, the following ranges can be established.

Strong flours: about 12% protein

Medium strength flours: 10 to 12% of proteins
All-purpose baking flours: 9 to 10% protein
Soft or pastry flours 7 to 8% of proteins

Uses of flour according to its strength

Strong flours To make bread with high fat content such as
sweet doughs, dough for empanadas, puff pastry, or what
require long fermentation periods like bread
whole grains, sourdough bread, pizza dough.
Medium strength flours For marraquetas, baguette, soft breads, sliced bread,
All-purpose flour Hallullas, baked bread

Pastry flours Biscotti, cakes, cookies

Special flours

Whole wheat flour: It corresponds to a mixture of white flour with wheat bran.
Rye flour: Rye is a variety of wheat that produces a low flour.
refining, with which breads of intense flavor and good preservation are made
Corn flour: It is used to make Mexican tortillas and arepas.
Central Americans.

Leavening agents

They are those used to produce baked goods with good volume and fluffy.
The main ones are yeast (biological leavening agent) and baking powder (leavening agent)
chemical)
Yeast is used to 'leaven' bread and baking powder is used to make cakes rise.
biscuits.

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Yeasts: They are a type of microscopic fungi that feed on simple sugars, releasing
carbonic gas and other substances producing fermentation.
Like any living organism, yeast needs certain conditions to be able to
develop properly.

Conditions for yeast development:

Appropriate temperature: (24 to 27 °C)
Water availability
Nutrients: simple sugars such as sucrose, maltose, glucose
Time to develop
pH slightly acidic

Types of commercial yeast:

a)Fresh or pressed yeast: It lasts 2 to 3 weeks in refrigeration (4 to 5ºC). It can be added
directly into the dough, but it is highly recommended in cold seasons or areas, to dissolve it in a little
of warm water with sugar and/or flour, letting it rest for a few minutes in a warm place
to activate the yeast.

Amount to use:
In savory doughs: 10 to 25 grams per kilogram of flour.
In sweet doughs: 40 to 50 grams per kilo of flour.

b)Granulated dry yeast: It can last several months in a sealed container and at room temperature.
environment. It can be added directly to the dough, but it is also recommended to activate it.
in a little warm water with flour and sugar before use, especially in cold areas or times.
Amount to use:
In savory doughs: 5 to 10 grams per kilo of flour
In sweet doughs: 15 to 20 grams per kilogram of flour

Either of the two can be used interchangeably, the final results are similar, without
embargo, it is possible to notice that when using dry yeast, the times are slightly extended
fermentation.

In some tasks, fresh yeast is mainly used in winter and dry yeast in summer.
The availability of suppliers in the area also influences.

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Baking powder: It is a mixture of baking soda and an acid (monocalcium phosphate or

another). This chemical combination reacts quickly in the presence of moisture and heat (in the
(oven), releasing carbon dioxide. They are used to help give volume to cakes and cookies.
The proportion of baking powder usage is 30 to 50 grams per kilogram of flour.
For use, they are mixed dry with the flour.
Baking powder should be kept in a closed container to prevent it from losing potency.

Water
Water is essential for forming the dough. Potable or sanitary water should be used.
hardness of water, which corresponds to the amount of calcium and magnesium salts it contains, is thus
how can we mention

Soft water: Less than 150 ppm of hardness. They are not recommended for baking, as they produce
very sticky and difficult to handle masses

Water with medium hardness. Between 150 to 200 ppm, are the most recommended for making bread.

Hard water: Contains over 250 ppm of hardness, not recommended for baking, as it affects
the development of yeast produces very tough dough, bread with an unpleasant taste, also
they affect the equipment, due to the formation of limescale, especially dangerous for the vaporizers of
the ovens.

Salt
Common salt or sodium chloride is primarily used for flavoring, but additionally serves to
Reinforce the gluten fibers
Control the pace of fermentation
It helps retain moisture
Refined salt should be used, as it dissolves more easily.
The recommendations from MINSAL are 15 to 18 grams per kilogram of flour.

Enriching ingredients

Fats:
Fats contribute to improving dough handling, enhance flavor, texture of
the crumb, also improves preservation. They are mainly used:
Common oil: Frying
Olive Oil: Flavored pizzas and breads
Hydrogenated shortening: Bread, pastries
Butter
Baking Margarines: Sweet Doughs
Pork lard: homemade bread, country tortilla
Fat: kneaded bread, country tortilla

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Sugars:
They are used to add flavor, help improve volume, as they serve as food for the
yeast, resulting in a more vigorous fermentation, also improve the color of the bread crust,
They improve the crunchiness and preservation.
Granulated sugar is mainly used, but brown sugar and honey can also be used in
products such as Christmas cake or other sweet bakery specialties.

Dairy products and derivatives:

Milk is used to improve the softness and texture of the bread crumb, it also contributes to the
color of the shell and preservation. Powdered milk is preferably used for its ease of
management, conservation and storage.
Cheeses: Soft cheeses (Gouda, mozzarella) are used in pizzas and grated cheeses on breads.
flavored.

Eggs
The egg is mainly used in sweet doughs and helps improve softness, color, and
texture of the crumb.
Mixed with water or milk, it is called "dora" and is applied to the products before entering the
oven with the aim of improving the color and shine.

Additives or enhancers:
The use of additives in food is regulated by the health legislations of each country. They must
use only permitted additives and follow the instructions regarding doses and methods of use
recommended by the manufacturer or supplier. In bakeries, the term "improver" is used as
synonym of additive.

Ascorbic Acid: It is used to improve the gluten characteristics of flour, resulting in

greater water absorption, better tolerance to kneading and long fermentation times,
better retention of fermentation gases, better volume and presentation of the bread. It
it is especially recommended for use in French pastry, sweet doughs, sandwich bread, hamburger buns,
hot dog bun.

Amount to use: 1 to 3 grams per 50 kg of flour. Mix directly with the flour or dissolve in
a little bit of water for a more even distribution.

Malt flour: It is mainly used to provide the yeast with an extra supply of
food (maltose and glucose), which intensifies and strengthens the production of carbon dioxide
during fermentation, thus improving the volume of the bread. A better is also obtained
color of the shell when a greater amount of residual sugars caramelize during
the baking.

Amount to use: 100 to 150 grams per 50 kg of flour. It is mixed directly with the flour.

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Anti-fungals: They are used to delay the appearance of fungi in packaged products, such as bread.
molds, pre-pizzas, Christmas cake and others

The most used are: Calcium Propionate and Sodium Propionate

Amount to use: 1 to 3 grams per kg of flour. It can be mixed directly with the flour or
dilute in a little water to facilitate its incorporation into the dough.

Emulsifiers: They help improve moisture retention within the dough, which increases the
bread preservation period. Highly recommended for products that are packaged such as bread.
mold, Christmas bread, pre-pizzas and others.

The most commonly used emulsifiers are: Soy lecithin, Mono and Diglycerides.

Amount to use: 2 to 3 grams per kg of flour.

Gluten: It is obtained from wheat and is sold dehydrated.

It allows to increase the original percentage of proteins in a flour, significantly improving its
baking characteristics.

Amount to use: 10 to 15 grams per kg of flour.

Multipurpose Additives: They are standardized mixtures of different active components that
they perform various functions such as volume enhancers, color enhancers, retarders
from the hardening of the crumb, etc. They are commercially presented in dosed packaging for 50 or
100 kg of flour.

Alternative ingredients: They are used as filling or decoration

Dried fruits: Walnuts, almonds, raisins, figs, and others are used in savory and sweet doughs.

Candied or caramelized fruit: It is used in sweet doughs, cakes, and pastries.

Cold cuts and sausages: Longaniza, chorizos, salami, and others

Vegetables: Fresh and dried tomatoes, olives, bell peppers, asparagus,

onions, hearts of palm.

Spices and seasonings: Garlic, cumin, pepper, oregano, chili, in seasoned breads,
empanadas, pizzas.

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Stages of the bread-making process and equipment

Like any production process, bread making involves a series of steps or stages and
With some exceptions, the following flowchart applies to the elaboration of the vast majority.
of the breads.

FLOUR WATER YEAST SALT OTHERS

WEIGHING OF INGREDIENTS

Kneading

INITIAL FERMENTATION (IN BLOCK)

DIVISION OR CUT

OVILLED

INTERMEDIATE FERMENTATION

FORMED OR MODELED

PLACE IN TRAYS OR MOLDS

FINAL FERMENTATION

FORNICATION

COOLED, SLICED, PACKAGED

Source:Unable to access the content from the provided URL.

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 Manuel Morales

. Weighing of the ingredients: The correct weighing of the ingredients is essential for making a
standardized process. Inadequate control of the weight of the ingredients is a frequent cause
of variations in the quality of bread. It is also essential to have a recipe or formulation
standardized for each product, this will also facilitate the control of quality, costs and
yields.

. Mixing or kneading: At this stage, the ingredients are mixed until a smooth dough is formed.
homogeneous and elastic capable of retaining the generated gases (CO2during fermentation.

. Division or cut: The dough is divided into pieces according to the desired weight.

. Rounded: The pieces of dough are rounded or shaped.

. Molding or modeling: It involves giving the mass the final and characteristic shape of the type.
from bread to manufacture.

. Paving: It consists of placing the already shaped dough pieces in cans or trays.
oven, molds or trays, according to the type of product and the way of baking (in cans
or directly to the oven floor

. Fermentation: Fermentation is a complex biochemical process in which a small

part of the starch in flour is converted into fermentable sugars by the action of
enzymes naturally present in flour and yeast. The yeast starts to
to feed on these sugars releasing carbon dioxide and alcohol. At the same time, the mass
acquires the necessary elasticity to allow the characteristic increase in volume of this
stage. Fermentation can be divided into:

. Initial fermentation: After the mixing or kneading is finished, the dough is left to rest between
10 to 50 minutes before dividing it. (room temperature)

. Intermediate fermentation: It occurs after shaping the pieces of dough. y hard a

average of 15 to 20 minutes. (room temperature)

. Final fermentation: Once the dough pieces are formed, they are transferred to a chamber.
fermenter or some warm place for 50 to 60 minutes for its final growth.

. During baking, a series of physical-chemical changes are verified that

they transform a raw dough into a light, digestible product with a pleasant taste and aroma. The
Baking time will depend on factors such as the size of the loaves, the type of bread, and
characteristics of the oven.

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Handling baked bread

After taking the bread out of the oven, it should be handled carefully to avoid damaging its quality or causing
cross-contaminations:

• Do not cool on the same tray in which it was baked, as it tends to moisten the bottom.
pan

• Do not stack loaves on top of each other, the structure of freshly baked bread is very fragile.

• Check the cleanliness status of transport boxes

• Do not place warm bread in plastic bags (it gets damp and loses its crunchiness)

• Cool before packaging to prevent the premature appearance of mold.

• Prevent cross-contamination in the supply of the gondolas

• tongs in the gondolas

Technology of the bread-making process

Kneading
It is an operation whose proper execution largely conditions the quality of the product.
finished. The kneading serves two essential functions

• The formation of a viscoelastic product from flour and water

• The incorporation of small air bubbles that will allow the formation of the alveolated structure.
crumb

Kneading techniques and methods

Kneading can be done manually or mechanically. Manual kneading takes time.
of work and rest in an alternating manner, due to the physical effort that this task demands.
Currently, a high percentage of commercial bread production is carried out mechanically.
with an increase in productivity and reduction in costs.

Mechanical kneading involves two stages:

Mixing: It is done at low speed (less than 40 rpm) for 3 to 4 minutes and at this stage the following will be done
the necessary corrections especially regarding the hydration of the dough

Kneading: In this stage, the dough acquires the necessary homogeneity and elasticity. It lasts about
of 10 minutes. The intensity of the mechanical work (around 80 rpm) can overheat the mass and/or
breaking the structure of the formed gluten, so it must be properly controlled

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Fermentation:

It is a biochemical process where the enzymes naturally present in yeasts are

"feed" on the sugars of the dough and release carbon dioxide (CO2), ethyl alcohol and a series of
aromatic substances that contribute to the characteristic smell of baked bread
The temperature of the dough directly affects the enzymatic activity of the yeast and therefore
the rate of fermentation. While it is generally considered in terms of internal temperature
the dough at the end of the kneading should be around 26 to 28 ºC, there are products that
different ranges are required given their characteristics, this is how baguettes require doughs
a little cooler with temperatures between 22 to 24ºC, with this a better mass is achieved
behavior in the forming stage (rolled and elongated). Masses that are going to be frozen in
raw require temperatures between 18 to 20ºC, to prevent the yeast from activating and the
fermentation start before freezing the dough.

During the fermentation stage, it is important that the temperature does not fluctuate much, nor
Neither above nor below the optimal temperature of the dough, which is between 24º C and 26º C.

When the fermentation temperature exceeds 30º C, a disproportion occurs in the

fermentation of the dough, fermenting more on the outside than on the inside, which will cause
that the crust cracks and gas is released. The aroma and flavor will also be affected by a
temperature above 30º C since, at this temperature, they progressively develop the
secondary fermentations (acidic, lactic, and butyric) which, although positive, when they occur
in excess provoke a negative taste.

It is advisable to add more before greatly increasing the fermentation temperature.

amount of yeast. On the other hand, when the fermentation temperature is below 25º C, the
the dough, in addition to fermenting more slowly, is losing strength and toughness. For all these reasons, it is necessary to

keep in mind that when using controlled fermentation techniques or subjecting to the
the dough to the cold to slow down fermentation, the dough needs to be given greater strength to compensate
the balance and the loss of strength.

The relative humidity of the chamber or the place where the fermentation takes place must be right.
regulated, since if the environment is too dry, the dough hardens, forming a crust on the surface
and if on the contrary the environment is very humid, the dough will become sticky and the finished product
it will present blisters on the surface.

The ideal humidity will be the result of the sum of the hydration of the mass plus the humidity of the
flour (for example: if 60% water has been added to a dough and the flour contains 15% water,
the ideal humidity will be 75%), in this way it will not form a crust and will not become sticky.

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Horneo
This stage allows the transformation of the raw dough into bread, a product with a golden crust
light, with an alveolar crumb structure, with a pleasant aroma and flavor. During baking
a series of physical and chemical transformations occur in the mass. From a physical point of view
a film is observed forming on the surface of the dough (crust), expansion of the gases,
evaporation of volatile substances (alcohol). Biochemical reactions include, activation of the
yeast, formation of carbon dioxide, gelatinization of starch, coagulation of proteins
of gluten, caramelization of sugars and a reaction known as the Maillard reaction, which
contributes to the color of the bark.
The temperature and baking time are related to the type of product, the richness of the formulation,
particular characteristics of the finished product and the size of the dough piece, shape of
heat transfer from the oven (conduction, convection, and radiation) and it is also important if the
cooking is done in trays or molds or directly on the refractory floor of the oven.

In general terms, the following reference values can be provided.

Mass weight Temperature Time

30 to 50 g 230 to 240 °C 8 to 12 minutes

80 to 100 g 220 to 230 °C 15 to 18 minutes

200 to 350 g 190 to 210°C 25 to 30 minutes

500 to 750 gr 180 to 190 °C 40 to 50 minutes

1000 g or more 160 to 170 °C 60 to 80 minutes

The steam during baking

Many breads require steam application during baking, especially important in breads.
French (baguette, marraquetas and similar), in whole grain and rye breads, the addition of steam
allows

The steam injection takes place within the first minute of baking.
• Improve the coloration of the bark as it enhances the dextrinization of starch.

• Enhance the shine of the bark

• Decrease the weight loss of the dough piece

• Improves the expansion of the dough in the oven and therefore the final volume of the bread.

• The steam injection must be done within the first minute of baking.
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CLASSIFICATION OF MASSES

For practical purposes, the masses can be classified according to the percentage of water in the recipe.
based on the weight of the flour, this is referred to as 'baker's percentage'

Hard doughs: They have a water content of less than 50%. These doughs generally require
a step through the kneading or refining machine before cutting the models. Examples: hallullas and
dough for empanadas

Semi-soft doughs: They have between 54 to 57% water in the recipe. Examples: kneaded bread
marraquetas

Soft doughs: they contain about 60% water in the recipe. Examples: ciabattas, sandwich bread.

The higher or lower percentage of water in the recipe will directly influence the characteristics.
organoleptic and palatability characteristics of bread, this is how doughs with less water will have
a coarser crumb texture, with a denser and rougher alveolation that is less digestible and
harder crust, while the softer doughs will have a softer and more digestible crumb and a
thinner peel.

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Machines, equipment and utensils

Like any food industry, the bakery employs a series of machines, equipment, and utensils.
that, along with increasing production, reduces human contact with the products,
also reducing the risks of excessive handling.

Utensils:

molds Users Balance Cookie cutter

Metal grater Bandits Trays Gloves

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Major machinery and equipment

Horizontal mixer: 1 speed Spiral mixer: 2 speeds

Healer

Cutter and winder

Two-chamber gas oven Floor oven: 2 chambers

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Convection oven with fermentation chamber

Rotary car oven

Images: Maigas catalog, [Link]

The layout of the equipment in a plant will depend on the available space.
local architecture, equipment dimensions, products to be manufactured, volumes of
production, etc. The following diagram shows a typical layout:

WORKSHOP N°5
CLASS THEORY:

STANDARDIZATION AND PERFORMANCE OF RECIPES

CROWD MANAGEMENT TECHNIQUES

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Bread production, techniques, and quality

Kneading methods
Direct Method: It is the most used. It basically involves adding in a single stage.
all the ingredients into the mixer and mix until a homogeneous dough is obtained,
smooth and elastic. The kneading time is determined by various variables, however,
it is recommended an average of 3 to 4 minutes in first gear and 10 to 12 minutes in
second gear.

Two-stage method or Sponge-dough: It is a method that produces breads with good volume.
with more pronounced flavors and aromas. It is particularly recommended in the preparation of
rye bread, sandwich bread, hot dog buns, burger buns, sweet dough, bread
of Easter and others.

Pre ferments

We can define them as a portion of previously fermented dough that is incorporated into a
new dough for making a certain type of bread.

The preferment is made with a portion of the total flour and water from the original recipe, yeast.
and in some cases a little salt to control the fermentation rate of this pre-ferment.

After a controlled resting time (several hours), this pre-ferment is added to a new one.
preparation, incorporating it into the mixture towards the end of the kneading The use of these pre-ferments

it has the following advantages:

• Strengthening of the mass, the gluten acquires greater extensibility

• Decrease in the pH of the dough, the acidity generated slows down the development of fungi.
improving bread preservation

• The organic acids formed positively influence the flavor and aroma of baked bread.

The most common types of pre-ferments are:

• Leudo
• Sponge
• Poolish
• Pre-fermented doughs
• White sourdough
• Sourdough with rye or sour
• Biga

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Leudo
Although it is not strictly a pre-ferment, the leaven aims to activate the yeast. It consists of
to dissolve the yeast in warm water with a little flour and/or sugar. After a few minutes of
rest, the appearance of bubbles on the surface of the solution will indicate that the yeast has
activated. It is highly recommended in cold seasons and can be applied to both fresh yeast and
dry yeast and in fermented sweet or savory doughs. The recommended proportion is: 10 grams of
fresh yeast, 5 g of sugar or flour and 60 cc of warm water (35 to 40°C)

Sponge:

The method consists of mixing part of flour, usually 40 to 60% of the total weight, with all
the yeast from the recipe and enough water to form a semi-soft dough.

This sponge is left to rest inside a suitably sized container as it needs to double its
volume (60 to 90 minutes). When the sponge is at its point, it is mixed with the rest of the
ingredients and the kneading continues normally, until a good development of the dough.

Poolish

It is a type of sponge or liquid pre-ferment. Of Polish origin, it was adopted by Austria and then in
France. It is currently a widely used method in those countries where it is manufactured.
industrial sandwich bread. It is industrially produced with equal parts of flour and water, something
of sugar and all the yeast, from the recipe with these ingredients a broth is prepared that is left to
ferment in stainless steel tanks at controlled temperature and constant stirring for
2 to 3 hours.

Subsequently, this broth is pumped to the mixer where it is mixed with the rest of the
ingredients.

In the artisanal process, the poolish is left at room temperature for several hours according to the
amount of yeast added, for example, we can consider the following proportions of
yeast based on the weight of the flour in the poolish.

Resting time of the poolish 3 hours 7 to 8 hours 12 to 3 PM

Yeast percentage 1.5% 0.7% 0.1%

recommended

Prefermented dough: These are doughs that remain from a previous mixing and that are preserved.
they can be suitably used in a new scramble, they are used in a proportion of 20 to 30%
weight of the flour. They allow for a decrease in the amount of yeast in the new batch, improve the
extensibility of the dough and add flavor and aroma to the bread

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Sourdough: It is a method of frequent use in Europe, even in food legislation.

some countries like France regulate its production by defining its characteristics and conditions
of preparation. In Spain, its use is also quite widespread.

Basically, it is a dough made with wheat flour, plus 60 to 90% water with a small amount of
amount of yeast as a starter and salt, that undergoes a natural acidifying fermentation
for 20 to 24 hours in order to develop pleasant flavors and aromas. Daily the
the mixture is refreshed with more water and flour and after 7 to 10 days the sourdough is ready
to be used in bread making. The goal is to enhance the yeasts and some
acidifying bacteria that are naturally found in flour and promote their growth,
they develop and produce gas bubbles. This fermentation is a natural process in which carbon dioxide
Carbon dioxide and lactic acid are the resulting products. The gas rises, meaning it makes the mass rise.
and lactic acid provides flavor. In addition, the use of sourdough significantly improves the
volume of the breads, the structure of the crumb, and the shelf life. The sourdough is added
in proportion of 20 to 30% of the weight of the flour in the recipe.

Image: [Link]

RYE SOURDOUGH (Sourdough or sour)

Its use is recommended in the preparation of whole wheat bread, rye bread, ciabattas,
rustic field breads made with wheat flour or with mixtures of flours from various cereals.
The process of making it is similar to that of white sourdough. Some recipes include juice or
scratches of green apples and also water from soaking raisins, which gives the sauer a flavor and
very pleasant aroma includes initial is long but the results are excellent.

[Link]

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BIGA:

• It is a pre-ferment of Italian origin.

• It has a firm consistency as only 50 to 55% of water is used based on its weight.
flour

• This dough is allowed to ferment for 12 to 18 hours at room temperature.

• Produce a dough with a lot of strength, but with slightly reduced extensibility.

• It is used in artisan breads such as ciabatta, focaccia, toscano, and others.

Baking quality of a flour:

The mills have a wheat and flour analysis laboratory (Farinaology), which allows them to
make the wheat blends according to the type of flour they want to obtain, to satisfy the
specific needs of their clients

Among the most common essays and analyses are:

Percentage of wet gluten

Falling number
FarinoGram
Alveogram

Wet gluten:
Gluten is a protein mesh that forms during kneading as a result of the union of two
proteins that are naturally found in wheat and flour.
The gluten formed during kneading will give the dough characteristics of toughness, elasticity, and
extensibility. The quantity and quality of these proteins present in the flour will greatly depend on
measuring the final quality of the bread, in terms of water absorption, tolerance of the dough to work in the
dough mixer, tolerance to prolonged fermentation times, volume and symmetry of the bread
baked.
Wet gluten is determined by a test that basically consists of taking a sample of
flour and knead it only with water, the resulting dough is washed to remove the starch that is soluble in
water and then the remaining residue is weighed, which corresponds to gluten. Then the wet gluten
obtained is dried in a laboratory oven at a controlled temperature and time, to eliminate
the water and obtain the dry gluten, which corresponds to approximately one third of the gluten
humid.

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Values (%) of wet gluten based on the weight of a flour sample

Pastry flours 20 to 27%

Flours for hallullas 22 to 29%

Medium strength flour for 24 to 30%

marraquetas
Strong flours 27 to 33 %

Filling Number or Drop Number:

This essay allows for the determination of the activity of a group of enzymes called diastases or amylases.
which help to transform part of the starch in the flour into simpler sugars, these
enzymes are found naturally in wheat and flour, the activity of amylases allows us to
determine the behavior of the flour in terms of water absorption and how sticky it can be
Making the dough also gives us an idea of the color of the bread's crust, this is how low values are.
they indicate that the wheat has begun a germination process and the flour obtained from it will yield
as a result, poor quality baker's flour, with low water absorption, very doughs
sticky and difficult to handle and a very dark color of the crust of the baked bread due to having
greater amount of residual sugars in the mass

Significant values
Value Interpretation

Less than 150 Presence of sprouted grains

Elevated amylase activity
Danger of sticky mass and very reddish crust of the bread
Between 200 and 250 Normal amylase activity

About 300 Weak amylase activity

Risk of obtaining low volume bread
Dry crumb
Discolored bark

Alveogram:
It is a laboratory report that provides various background information on the baking quality of a
flour, such as strength, extensibility, and resistance, among others.
These values are reflected in a graph called 'alveogram curve'. The significant values
what the alveogram delivers is:

W: measures the strength of flours.

It measures the toughness of the dough. It is its ability to resist deformation.
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 Teacher: Manuel Morales

L: measures the extensibility of the mass. It is the maximum volume of air it can contain.
dough.
P/L: it is the relationship between tenacity and extensibility, where it is sought that this relationship is
about 1, which indicates a good balance.

Image: [Link]

The provided text is a URL and not translatable content.

Average alveographic values for flours in Chile

Value W P/L
Baking flours 130 to 230 0.5 to 1.4
Hallulla flours 160 to 220 0.7 to 1.6
Flours for marraquetas 200 to 260 07 to 1.6
strong flours 260 to 340 1 to 1.8

Source:Flours_2020 [Link]
The provided text is a file path and cannot be translated.
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Farinemogram: Like the alveogram, this is a rheological test, meaning it indicates how we
it involves a mass during the bread-making process. That behavior is directly
related to the quality of the proteins in the flour
The test is performed on a device called a farinograph, which provides us with a curve or graph with the
next information
Amount of water that flour needs for an ideal consistency
Necessary kneading time for good dough development
Stability of the mass during kneading, in minutes
Mass decay is measured in Brabender units (UB)

Example of a graph delivered by the farinograph

The provided text does not contain translatable content. Please provide text for translation.

Reference values provided by the Farinogram

Type of Absorption Time of Stability Decay Decay

flour of water development in minutes at 10 at 20
minutes minutes
Pastry chef 52% 1.5 min 4 min 100 UB 140 UB
Every use 54% 2 min 6 min 70 UB 120 UB
Media force 56% 2.5 min 15 min 20 UB 60 UB
Strength 58% 3 min 17 min 10 UB 40 UB

Source: [Link]
Type curves for flours with different protein percentages

Image:The provided text is a URL and I cannot access or translate content from external links.
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Most common defects that can be observed in baked bread

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BIBLIOGRAPHIC REFERENCES:

Rosada, Didier, "Bread, Flavor, and Tradition". Edited by Printer Colombiana SA, Bogota 2011.
ISBN 978-958-44-8852-7
The Modern Bakery
Tejero, Francisco
Baking: Adrian J. and others. Montagud Editores, Barcelona 1995
Bakery machinery and equipment factory Maigas:
CatalogsNo text provided to translate.
Sanitary regulation of food

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Glossary of baking terms

Finished Final shape that results from decorating a piece of bread.

Accustomed When two loaves stick together while rising in the oven because they are
too close together on the tray

To lengthen Give the desired length to a portion of dough, like a baguette.

hotdog buns (to mold or roll)

Afrecho or Afrechillo Byproduct composed of the outer membranes of the

grain, of medium thickness and practically free of residues of
flour.

Humectant agent Substance that reduces the surface tension of water by breaking
the lines of force, thus increasing the ability of water
to make contact with the entire surface.

Oxidizing agents The main function of these is to reinforce the gluten structure.
(E.g. ascorbic acid). The type and amount of oxidizing agent to be used.
it depends on the legislation of each country.

Emulsifying agents Its functions are manifested in the conditioning of the

mass, improving its gas retention capacity and in the
softening of the bread crumb. (E.g.
Diacetyl Tartaric Acid, Stearic Acid.

Enzymatic Agents The most widely used enzyme is amylase of

Aspergillus oryzae, its main function is to degrade the
starches to serve as food sources for the
yeast, prolong the production of carbon dioxide
(gas) which is retained in the mass achieving a
better volume.

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Soft water (from 0 to 50 ppm), that is, with few salts, generally
they produce a soft and sticky mass which favors the
gluten formation. As a result, it should be reduced.
amount of water. It can also be affected
negatively the retention of gas and accelerate the
fermentation, this may require a decrease in time
of fermentation or an increase in yeast food.

Hard water (more than 200 ppm) delay fermentation by hardening the
gluten, this can be corrected by increasing the yeast and
decreasing the amount of yeast food.

Bowl In the traditional bakery, it is the dough master and head of

the work crew

Bowl-shaped or coiled Give a rounded shape to a piece of dough

Both Fermentation state of a dough.

Excess In traditional bakeries, it is a production bonus that is

he pays for the shift, on a mass of two bags per man and
that is divided equally among the crew
Dyes Any color, pigment, or substance of animal origin or
plant or another source capable of coloring a food

Pork tail Spiral dough mixer arm

Crew Bakers' brigade of a shift

Dora Beaten egg with a little water or milk, to paint the dough
before baking

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Fermentation This process is carried out by the action of yeast.

in the presence of certain substances already present in the grain of
trigo called enzymes. It consists of the transformation of
the fermentable sugars that decompose to produce gas
carbonic and alcohol.

Substitute flour Flour of a different origin than wheat (corn, rye, potato, etc.)

Hydration Amount of water that flour absorbs to obtain a

determined consistency.

Hornero Master in charge of bread baking

To laminate or to sober Stretch a dough with the pastry roller or dough sheeter until
achieve the desired shape and thickness.

Green table Dough that still needs fermentation

Stay duration Period when fermentation stopped due to cold, drying out
or another factor, and it is difficult to recover

Enhancer Additive used to improve the volume, color of the bark,

bread conservation

lever In the traditional bakery, it is the assistant to the master of

doughs

West In the traditional bakery, he is the assistant to the master baker.

Plantain casserole Refractory brick flooring of the ovens

Scrambled Corresponds to a mix or batch

Partner Workmate in the traditional bakery

Vaporize Inject water into the oven to create steam in it.

interior, just before baking the bread.

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