On entering the oven activity is very rapid. Yeast continues to produce CO2 until killed at 60ºC. Gases expand, are trapped in the gluten structure and expand the dough OVEN – SPRING. Enzymes are killed at +/-77ºC and until killed continue to produce sugars which sweeten the crumb of the baked loaf and caramelise on the outside to form the crust colour and bloom. At 78ºC the protein coagulates, structure sets and activity in the loaf ceases. Weight is lost through baking evaporation. Sugars caramelise on the outside of the loaf at 150ºC.
On entering the oven activity is very rapid. Yeast continues to produce CO2 until killed at 60ºC. Gases expand, are trapped in the gluten structure and expand the dough – OVEN SPRING. Enzymes are killed at +/-77ºC and until killed continue to produce sugars which sweeten the crumb of the baked loaf and caramelise on the outside to form the crust colour and bloom. At 78ºC the protein coagulates, structure sets and activity in the loaf ceases. Weight is lost through baking evaporation. Sugars caramelise on the outside of the loaf at 150ºC.
TM_Prepare_bakery_products_for_patisserie_FN_070214.docx