2. Bread-making processes
2.1 Terminology
Explanations are presented in chronological order of bread-making stages.
-
Kneading
Kneading consists of two phases carried out in the mixer, one after the other.
The first stage is called frasing, and is carried out at slow speed. It corresponds to the mixing of the ingredients. Frying is marked by the absorption of water by the flour's gluten and starch. The gluten particles swell, becoming sticky and attaching themselves to one another. They then form a scaffold-like network.
The second phase of kneading takes place at high speed (about twice as fast as at low speed). The mixer arm simultaneously cuts, stretches and blows the dough. Kneading is...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Bread-making processes
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bread-making market
1. Changing consumer behavior
Changing lifestyles
Out-of-home consumption is steadily gaining market share over traditional household consumption.
New lifestyles mean that products, especially fresh produce, need to be able to keep longer. Innovation strives to meet the constraints of modern life without compromising dietary...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
