Abstract
The principles of psychrometry and their relevance to baking are introduced and the mechanisms of heat transfer to dough pieces discussed. Key features of prover and oven design and operation are reviewed. The factors which contribute to the expansion of the gas bubble foam in the dough during proof and the conversion to a sponge (open structure) in the final loaf are detailed. The influence of enzymic activity on the foam-to-sponge in the early stages of baking are considered and the mechanisms by which crust character is formed identified. The need for humidity throughout the proving, baking and cooling is considered and typical moisture losses at the different stages identified. The design, construction and use of different coolers is considered.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Allied Bakeries Ltd. (1986). Method of cooling baked goods. GB Patent 2 134 636B, 20 August, HMSO, London.
Anon. (2008). Revolution on the bread shelf. Baking+Biscuit, 3, 12–13.
Anon. (2009). Crustless without waste. Baking+Biscuit, 3, 28–30.
Anon. (2013). The next generation. Baking+Biscuit, 5, 30–31.
Brown, J. (1993). Advances in breadmaking technology. In B. S. Kamel & C. E. Stauffer (Eds.), Advances in baking technology (pp. 38–87). Glasgow: Blackie Academic & Professional.
Brown, G. G., Brownell, L. E. (1941). University of Michigan. Ann Arbor, sponsored project for APV Baker Inc.
Campbell, G. M. (2003). Bread aeration. In S. P. Cauvain (Ed.), Bread making: Improving quality (pp. 352–374). Cambridge: Woodhead Publishing Ltd.
Cauvain, S. P. (2004). Filling in the holes. British Baker, 6, 12–13.
Cauvain, S. P., & Chamberlain, N. (1988). The bread improving effect of fungal alpha-amylase. J Cereal Science, 8, 239–248.
Cauvain, S. P., & Young, L. S. (2001). Baking problems solved. Cambridge: Woodhead Publishing Ltd.
Cauvain, S. P., & Young, L. S. (2008). Bakery food manufacture & quality: Water control & effects. Oxford: Blackwell Science.
Cauvain, S. P., & Young, L. S. (2009). More baking problems solved. Cambridge: Woodhead Publishing Ltd.
ETSU. (2002). Reducing energy costs in industrial bakeries. Energy efficiency good practice guide no. 309. Energy Efficiency Best Practice Programme, ETSU, Harwell, UK.
International Electrotechnical Committee (TC56). (1996). Application Guide on Life Cycle Costing.
Ovadia, D. (1994). Dielectric baking of bread—past and future. Microwave World, 15(2), 16–22.
Perez-Locas, C., & Yaylayan, V. A. (2010). The Maillard reaction and food quality deterioration. In L. F. Skibsted, J. Risbo, & M. L. Andersen (Eds.), Chemical deterioration and physical instability of food and beverages (pp. 70–94). Cambridge: Woodhead Publishing.
Rank Hovis McDougall. (1988). A method and apparatus for cooling foodstuffs. GB Patent 2 206 190A, 29 December, HMSO, London.
Rank Hovis McDougall. (1989). Travelling bread cooler. GB Patent 2 217 969A, 8 November, HMSO, London.
Schiffmann, R. F. (1993). Microwave technology in baking. In B. S. Kamel & C. E. Stauffer (Eds.), Advances in baking technology (pp. 292–315). Glasgow: Blackie Academic & Professional.
Schiffmann, R. F., Roth, H., Stein, E. W., Kaufman, H. B., Hochhauser, A., & Clark, F. (1971). Applications of microwave energy to doughnut production. Food Technology, 25, 718–722.
Whitworth, M. B., & Alava, J. M. (1999). The imaging and measurement of bubbles in bread doughs. In G. M. Campbell, C. Webb, S. S. Pandiella, & K. Niranjan (Eds.), Bubbles in Food (pp. 221–232). St. Paul, MN: Eagan Press.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2015 Springer International Publishing Switzerland
About this chapter
Cite this chapter
Cauvain, S. (2015). Proving, Baking and Cooling. In: Technology of Breadmaking. Springer, Cham. https://doi.org/10.1007/978-3-319-14687-4_5
Download citation
DOI: https://doi.org/10.1007/978-3-319-14687-4_5
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-14686-7
Online ISBN: 978-3-319-14687-4
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)