By Stanley P. Cauvain, Linda S. Young
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Extra info for Technology of Breadmaking Second Edition
In some cases, limited appreciation of the critical factors which affect bread quality for a particular process has resulted in particular bread types which have become synonymous with particular breadmaking processes. It is certainly true that not all of the breadmaking processes are equally capable of making optimum-quality bread over the full range of bread types we encounter, but often the possible range of qualities is greater than is appreciated or indeed exploited for any particular process.
While we as scientists, technologists, bakers and consumers can earnestly debate the relative merits of crisp and soft bread crusts, we should not lose sight of the contribution that crumb structure makes towards these aspects of bread quality. The crisp baguette crust forms in part because of the open-cell structure created in the dough during processing and baking, while a fine, uniform cell structure is essential for the pan breads and must be created at the beginning of the process, principally in the mixer.
Just as there is no ‘ideal’ product so there is no ‘ideal’ breadmaking process. In reality each baker uses a breadmaking process which is unique, in that the combinations of ingredient qualities, formulations, processing conditions and equipment reflect the qualities of the products he or she is seeking to achieve. In practice the variations in such breadmaking processes are very small and usually consist of minor variations about a central ‘standard’ process, so that we are able to group many of the variations into a small number of more generic processes in order to consider the changes which occur within them and their contribution to final product quality.