Tajammul Nazeer’s Post

**Mastering Sponge Dough Fermentation: Key Techniques for Superior Bread Quality** In the world of breadmaking, **sponge dough fermentation** offers an array of benefits that can elevate the texture, flavor, and shelf life of baked goods. By understanding the different methods and factors influencing fermentation, bakers can optimize their production processes. 🔹 **Liquid Sponge**: Ideal for large-scale operations, this method involves a higher water-to-flour ratio and shorter fermentation times (1.5-3 hours). The result? Soft, airy dough with great consistency. 🔹 **Natural Sponge**: Perfect for artisanal baking, using naturally adhering yeast and beneficial bacteria from fruits or grains. It enhances flavor but offers less control over fermentation. 🔹 **Boiled Sponge**: Originating in Japan, this technique uses hot water to gelatinize starch, improving dough absorption and texture. This method is especially useful for softer bread. Key factors like **flour quality**, **water hardness**, **salt regulation**, and **temperature control** are critical in ensuring successful fermentation and consistent bread quality. By mastering these sponge dough methods and monitoring key factors, bakers can produce high-quality breads with rich flavor, great texture, and improved shelf life. #BakingScience #Breadmaking #SpongeDough #FoodProduction #Fermentation #ArtisanalBread #FoodTechnology

The Role of Non-Covalent Interactions in the Quality of Baking Intermolecular forces are a determinant of wheat quality parameters, structural properties of dough and dough’s proteins, and their interactions, especially gluten. These include hydrogen bonding, van der Waals, ionic, and hydrophobic interactions, which take part in elastic deformation, gas retention, and the texture of the dough during baking. Non-covalent bond interactions between giladin and glutenin are essential in network formation that entraps air bubbles in dough during fermentation a process that aids dough rise and texture. Non-covalent interactions also dictate the amount of water used for hydration, the extensibility of the dough, and the crumb structure of the baked products. Typical examples of the application forces in this case are contained in wheat flour, which has their variation in strength affects dough properties such as viscosity, how much gluten is formed, and hence the volume of the loaf. For example, an increase in hydrogen bonding results in enhancement of dough strength and hence bread structure, but this will decrease when the bonds are weak as the tenderness of dough increases making it less elastic and resulting in cake or pastry products. The consideration of hydro-colloidal, and non-covalent interactions on the physiochemical properties of wheat dough will ultimately improve the flour for the specific purpose.

The Connection Between Acids, Bases, and Baking Powder 🧪🍰 Acids and bases play a crucial role in baking, particularly when it comes to the function of baking powder. Here’s how they are connected. Components of Baking Powder: Baking Powder Composition 🧂 Baking powder is a dry chemical leavening agent that typically contains an acid (such as cream of tartar), a base (such as baking soda), and a filler (such as cornstarch). How It Works: Acid-Base Reaction 🧪 When baking powder is mixed with a liquid, the acid and base react to produce carbon dioxide gas. This reaction causes the batter or dough to rise, creating a light and fluffy texture in baked goods. Double-Acting Baking Powder 🔄 Many baking powders are double-acting, meaning they contain two types of acids. One reacts at room temperature when mixed with wet ingredients, and the other reacts when heated in the oven, providing additional leavening. Neutralization ⚖️ The acid-base reaction in baking powder neutralizes the pH of the batter, ensuring that the final product is neither too acidic nor too alkaline, which can affect flavor and texture. Understanding the role of acids and bases in baking powder highlights the importance of chemistry in achieving the perfect rise and texture in baked goods. Let us hear your thoughts in the comments. 💬 Help the world evolve daily. 🌍 #Baking #Chemistry #Acids #Bases #BakingPowder #LeaveningAgent #BakingScience #CulinaryArts #FoodScience #EvolveDaily

We all agree that🌍 different bakery products experience significant volume increases during baking 🥖🍰🍪, for example : - bread 16–100%, - sponge cake 50–80%, and - biscuit 100–300% Note: volume unit per 100 volume units of the initial dough 📊 🔹 Importance of Gas Nuclei: 🌬️ The presence of gas nuclei is essential for the expansion of dough or batter. Aeration occurs during mixing or whipping ▪ For bread, the porosity post-mixing ranges between 3–15%. 🍞 ▪ Fermentation or mechanical actions like sheeting can start cell inflation before baking. 🥖➡️📈 🔹 Mechanisms Enhancing Volume: Several mechanisms contribute to the volume increase in bakery products: 🧬📈 ▪ Thermal expansion of gases within bubbles accounts for 10–15% of cell inflation. 🔥🎈 ▪ As the temperature rises, the water and other components within the dough begin to vaporize at the interface between the dough and its cells, facilitating additional expansion. 💧🔥➡️💨 ▪ The solubility of carbon dioxide decreases with baking, leading to gas vaporization and expansion. Water vapor, and to a lesser extent ethanol, plays a significant role in expanding cells, especially in products like sponge cake or puff pastries. 🍞💨 🔹 Chemical Aeration: 🔬🎂 Specifically for biscuits, cookies, and cakes, chemical leavening agents are commonly used to create the gas that inflates cells. -The reaction between sodium bicarbonate and an acidulant produces water and carbon dioxide, which contributes to the volume increase. - The process also involves a pH increase in the batter, slightly offset by the decrease in overall water content towards the end of baking. 🍪💥 Thanks for reading✨📚 GRAINAR #breadmaking #rheology #bread #cake #biscuit #Grainar

𝙁𝙄𝙉𝙀 𝙁𝙇𝙊𝙐𝙍 𝙑𝙎 𝘾𝙊𝘼𝙍𝙎𝙀 𝙁𝙇𝙊𝙐𝙍 𝗰𝗼𝗺𝗽𝗮𝗿𝗶𝘀𝗼𝗻 The difference between fine flour and coarse flour lies primarily in their particle size, which impacts their texture, usage, and performance in baking and cooking applications. Here’s a detailed explanation: 𝙁𝙄𝙉𝙀 𝙁𝙇𝙊𝙐𝙍 1. 𝑷𝒂𝒓𝒕𝒊𝒄𝒍𝒆 𝑺𝒊𝒛𝒆: - Fine flour has a smaller particle size, typically less than 150 microns. - It feels smooth and powdery to the touch. 2. 𝑻𝒆𝒙𝒕𝒖𝒓𝒆 𝒂𝒏𝒅 𝑯𝒚𝒅𝒓𝒂𝒕𝒊𝒐𝒏: - The smaller particles allow for better hydration and more uniform dough formation. - This leads to a smoother dough with good elasticity and strength. 3. 𝑼𝒔𝒂𝒈𝒆: - Fine flour is commonly used in baking, especially for products requiring a light, airy texture such as bread, cakes, and pastries. - It is ideal for applications where a delicate crumb and fine texture are desired. 4. 𝑮𝒍𝒖𝒕𝒆𝒏 𝑫𝒆𝒗𝒆𝒍𝒐𝒑𝒎𝒆𝒏𝒕: - The finer particles promote better gluten development, which is crucial for bread and other leavened products. - This results in doughs that rise well and have good structure. 𝘾𝙊𝘼𝙍𝙎𝙀 𝙁𝙇𝙊𝙐𝙍 1. 𝑷𝒂𝒓𝒕𝒊𝒄𝒍𝒆 𝑺𝒊𝒛𝒆: - Coarse flour has a larger particle size, typically greater than 150 microns. - It feels gritty and rough to the touch. 2. 𝑻𝒆𝒙𝒕𝒖𝒓𝒆 𝒂𝒏𝒅 𝑯𝒚𝒅𝒓𝒂𝒕𝒊𝒐𝒏: - The larger particles do not hydrate as uniformly as fine flour, leading to a more uneven dough texture. - The dough made from coarse flour may be less smooth and elastic. 3. 𝑼𝒔𝒂𝒈𝒆: - Coarse flour is often used in products where a more robust, rustic texture is desired, such as whole-grain breads, certain types of pastries, and some traditional or artisanal baked goods. - It is also used in applications where texture and chewiness are preferred. 4. 𝑮𝒍𝒖𝒕𝒆𝒏 𝑫𝒆𝒗𝒆𝒍𝒐𝒑𝒎𝒆𝒏𝒕: - Due to the less uniform hydration, gluten development in coarse flour can be inconsistent. - This can result in doughs that are denser and less elastic compared to those made with fine flour. #Mill #flour #buhler #ocrim #quality #Flourmill #baker #baking #bread #food #wheat #grain #cereal #milling #technologist #IAOM #Gluten

STARLIGHT COOKIES INGREDIENTS Cookies: 3-3/4 cups/887 mL all-purpose flour 2 tsp/10 mL baking powder 1/4 tsp/1 mL Watkins Mediterranean Sea Salt, freshly ground 1 cup/250 mL unsalted butter, softened 1-2/3 cups/394 mL sugar 2 large eggs 1 tsp/5 mL Watkins Organic Pure Vanilla Extract Icing: 3 tbsp/45 mL meringue powder 1/2 tsp/2.5 mL Watkins Cream of Tartar 3-3/4 cups/887 mL confectioners’ sugar 4-5 tbsp/60-75 mL of water Directions In a bowl whisk together the flour, baking powder and salt, set aside. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until well incorporated. Mix in the extract. Add the dry ingredients. Refrigerate the dough until set, about an hour. Preheat the oven to 350ºF/180ºC. Line baking sheets with parchment paper. Roll dough out and use a star shaped cookie cutter to cut out the cookies. Bake for about 8 minutes, or until just golden on the bottom. Icing: Combine all the ingredients for the icing; adding 4-5 tbsp. of water depending on the consistency or thickness of icing desired. Blend together on low speed until all the sugar is blended, then turn it up to medium-high and whip to stiff peaks. For simple decorations: Spread a thin layer of the icing over the cookie. While the icing is still soft, decorate with Watkins Sprinkles and Sugars. Makes approximately 24 cookies. Here is my link for you to look at. Click on the Cinnamon Tin and make sure you have the Canadian Flag 🇨🇦 selected https://lnkd.in/gizNYvjQ #WatkinsWithCatharine #ThunderBay

Rice Flour Manufacturing Plant Project Report 2024 | Plant Setup Details Rice flour is made from finely ground rice grains. It is produced by milling raw rice grains, removing the outer husk, bran, and germ, and grinding the remaining endosperm into a fine powder. Also, different types of rice can be used to produce rice flour, including white rice, brown rice, glutinous rice, and specialty rice varieties like jasmine rice or basmati rice. Moreover, it is commonly used in gluten-free baking to make #bread, cakes, #cookies, #muffins, and other baked goods. It is used in Asian cuisines to make a variety of dishes, including dumplings, #noodles, #cakes, porridge, and desserts like mochi and rice pancakes. Like wheat flour or cornstarch, it's also frequently used as a thickening agent in #sauces, #soups, gravies, and puddings. In addition, rice flour is a common ingredient in various skin care products as it helps to clear out pores and stop acne which further leads to lustrous skin. Read more at: https://bit.ly/4bb1Rdo #riceflour #syndicatedanalytics #rawmaterials #manufacturingPlant #projectreport #plantcost #costanalysis #businessplan #plantsetup

"My friend the miller, do you care about the number of damaged starch when producing flour? Here are the benefits of damaged starch." modified starch is very important in bakeries for several reasons related to its properties and functions in the baking process. Here are some reasons that highlight the importance of modified starch in bakeries: ### 1. **Providing Sugars for Yeast:** - Modified starch breaks down into simple sugars, such as glucose, which serve as an energy source for bread yeast. These sugars enhance yeast activity, leading to effective fermentation and the production of gases like carbon dioxide, helping the dough rise. ### 2. **Improving Texture and Consistency:** - Having a suitable amount of modified starch makes it easier to form the structure of the dough and contributes to improving the final texture of the bread. Modified starch helps give baked goods a soft and airy texture. ### 3. **Enhancing Flavor:** - Modified starch may contribute to enhancing the taste of baked goods. The sugars produced during its chemical breakdown improve flavor, making the baked goods more appealing to consumers. ### 4. **Improving Palatability:** - An increased proportion of modified starch can enhance the palatability of baked goods, making them more enjoyable to eat. ### 5. **Influencing the Baking Process:** - Modified starch contributes to improving the Maillard reaction, which occurs during baking and enhances the aromas and distinctive flavors, as well as achieving a characteristic crust color. ### 6. **Facilitating Water Absorption:** - Modified starch helps improve the dough’s ability to absorb water, ensuring adequate moisture for the dough and positively affecting the smoothness of the production processes. In general, modified starch is a crucial component in the baking process. The control of its proportion and the quality of the materials used during milling influence the performance of the final bread product and its characteristics, making it an essential element in bakeries. #wheatmill #wheat

very important in terms of Milling processing and related FG