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...