During a long fermentation stage it is likely that too much oxygen will be absorbed into the flour which deteriorates the breads qualities. In small amounts, oxygenation is handy as it gives the dough strength. Oxygenation of the flour is the action of oxygen getting absorbed by the flour. It will also affect the flavour and behaviour of the dough. The cold dough will need a longer time in order to produce enough gas to rise.Ī long proof is not only infuriating for a baker at home but can cause massive issues with oven bottle-necking in industrial situations. If the FDT is too cold, the alcoholic fermentation of the yeast slows right down. Here are the key impacts poor temperature management can have on bread dough: Timing
![mean kinetic temperature calculator excel mean kinetic temperature calculator excel](https://www.temperaturemonitoringuae.com/wp-content/uploads/2016/11/data-logger-with-automatic-MKT-calculation-1024x509.png)
For consistency, the perfect dough temperature is vital. Not managing the temperature will lead to bread that looks, behaves and tastes different every time. Temperature is essential for fermentation. Reasons why the temperature might be different are detailed below. If the reading is above or below 24C (74F) actions can be taken to the dough in the first rise stage.
MEAN KINETIC TEMPERATURE CALCULATOR EXCEL HOW TO
How to check the right temperature has been reachedĪfter kneading, a temperature reading of the dough is taken with a probe to check that the dough’s temperature is correct. In extremely hot weather, some ingredients can be cooled in the fridge.
![mean kinetic temperature calculator excel mean kinetic temperature calculator excel](https://www3.gexcon.com/files/manual/flacs/html/runmanager_folder_context.png)
The water is then cooled or warmed so that it reaches the temperature. The easiest temperature to change is the water which is why we use it to reach the DDT. The flour and room temperatures are measured and entered into a simple formula that is used to work out the perfect temperature of the water. To achieve a Desired Dough Temperature of 24C (75F), readings are made before the inoculation of ingredients. How to calculate the Desired Dough Temperature for a dough This method uses a Base Temperature (BT) measurement, we’ll cover this later on. The perfect dough temperature can also be set individually for the type of bread in production. The industry-standard Desired Dough Temperature is 24-26C (75-79F) for artisan bread and 28-32C (82-86F) for quick bread. What is the ideal Desired Dough Temperature? If one of these temperatures is not ideal the baker can sometimes compensate the other for the bread to proof correctly. The Desired Dough Temperature is the temperature of the dough after mixing. Bread proofing temperature is the temperature of the environment that the dough proofs or ferments.
![mean kinetic temperature calculator excel mean kinetic temperature calculator excel](https://ars.els-cdn.com/content/image/1-s2.0-S2405656117300548-fx1.jpg)
The Desired Dough Temperature and the Proofing Temperature are similar, though they are different.