Pastry

Dough

One third of the world’s population is deficient in vitamins and minerals. Scarcity and malnutrition are the main causes. In many countries fortified cereals have mandatory legislation. This is why there is a growing demand for vitamin and mineral premixes for flour fortification.

HAMUR BİLEŞENLERİ

• Flour

Wheat, barley, oats, etc. The powders obtained as a result of grinding cereals with various methods are called flour. It is a semi-processed food. Main components of flour: Gluten, starch, cellulosic content, sugar (carbohydrate), fat. Although there are various cereals used in bread making, wheat flour is referred to as flour unless otherwise stated. It has been observed that people also use flours obtained from grains such as rye, barley, oats, beans and corn in bread making.

When forming dough, the water buoyancy and the protein structure of the flour are important.

• Water

In bread making, water makes up almost 65% of the total dough mass. It is one of the most important compounds in bread making. The amount and composition of the water used directly affects the quality of the dough.

Water to be used in bread dough;

– It must be potable.

– It must be clean.

– It should be of medium hardness (50-100 ppm). What is meant by the hardness of the water is the amount of minerals in the water. For good bread production, water with a hardness of 50-100 ppm, which is accepted as normal hardness, should be used.

Salt

In practice, it is known that doughs with added salt are easy to process. Although salt has various functions in dough, its most important effect is on flavor. In addition to its flavor, salt improves the physical properties of the dough in the following ways.

• It prevents softening by strengthening the gluten and has an effect on the functioning of yeast.
• Since it also controls the fermentation of different microorganisms, it prevents the formation of unwanted acidity and taste.
• The legally required amount of salt in bread is 1.5 kg per 100 kg of flour.

• Yeast

It is important that bakery products have volume. Large-volume, well-rising products have a structurally elastic internal structure, are easy to separate when cut and are light in appearance. Yeast, a living organism, is the main element that enables fermentation. The carbon dioxide produced during fermentation accumulates in the dough and makes it rise. In addition, another role of yeast is to change the physical properties of the dough. Thus, the elasticity of gluten increases and the dough mass gains a structure that better withstands and holds the pressure of the carbon dioxide gas accumulated in it. A piece of dough left to its own devices without any processing will undergo changes after a while. It softens, bubbles appear on all sides and holes appear. It gives off a distinctive smell and tastes sour. These changes in the dough are caused by microorganisms passing through flour, water and air. This situation, which is usually caused by microorganisms of the bacterial type, is natural fermentation. This product is also called sourdough because of its taste.

Wet yeast, dry yeast and instant yeast are produced in yeast factories using modern technologies.

• Press yeast (wet yeast): Produced as a result of fermentation. Packaged in different weights for home and industrial use. These products with 70% water content are called fresh yeast. Yeast is stored at 4 ºC until use. Under favorable conditions, the duration is 3-4 weeks.
• Active dry yeast: It is obtained in order to increase the survival time of wet yeast. The water percentage is reduced to 7.5 – 8.3%. When active dry yeast is soaked in hot water and allowed to take water (rehydrate), it shows good properties in terms of bread making.
• Instant yeast: It is a type of yeast that dissolves immediately. Its water content is reduced to 5% with drying technology. It has a small granule structure. It can be used by adding directly to flour without the need for soaking.
• Sugary instant yeast: This yeast type ferments better in high sugar environments due to its physiology. For example, it can ferment in dough with 25% sugar content. Thus, the leavening process can be realized biologically in high sugar products.
• Liquid yeast: Bread production with liquid yeast requires special tanks, so the cost is high. It is not a widely used yeast. Traditionally, bread production with sourdough is characterized by a pleasant aroma and elastic inner structure due to prolonged fermentation.

• PREPARATION OF DOUGH

Each country has its own type and composition of bread. Different methods are used in the production of these breads. The technology used in bread making has developed continuously and bread production has become a branch of industry. Although bread doughs contain different ingredients depending on the product characteristics, it is possible to group dough making methods in certain characteristics.

Bread makers attribute success and failure in bread making to the kneading of the dough. A mistake in kneading cannot be corrected later. Kneading has two purposes:

1 – Kneading ensures that all ingredients form a homogeneous mixture with flour and water. This kneading must be homogeneous so that each sample has the same physical and chemical properties.

2 – The optimum kneading time, which will give gluten and protein unique properties such as elasticity and water absorption, has a great effect on bread quality.

As kneading progresses, the round-like shapes of the gluten particles elongate into a thread-like appearance and then become parallel to each other. This is what gives the dough its smooth surface in the later stages of kneading. At this stage, the dough shows maximum strength and elasticity. Kneading also causes the gluten to absorb water to some extent. If kneading is continued after this point, the gluten releases the water it has absorbed (retained) and the dough starts to water.

Today, bread is made using two basic techniques.

The first is classical production. The other is half-baked bread production, which is becoming more and more widespread.

There are two types of applications in the classical method. These applications are selected according to the kneader feature. Although dough preparation methods change, the processes are the same in the classical method.

• • After going through processes such as mixing and kneading ingredients, fermentation, cutting, weighing, weighing, shaping and baking, the bread is cooled and packaged, put on sale and consumed daily.

  Mixing dough ingredients

  • Kneading (depending on the quality of the flour)
  • Islanka/mass fermentation – resting (20 minutes)
  • Cutting, weighing, shaping (10 minutes)
  • Rust (piece) fermentation (75 minutes)
  • Cooking
  • Cooling (or annealing)
  • Packaging
  • Classical production with direct kneading is used in spiral arm kneaders. In this method, all ingredients are mixed, kneaded according to the quality of the flour, and rested for 20 minutes in the boiler or resting chambers (islanka/mass fermentation). After cutting, weighing and shaping, it is taken to the pasha. Cooked, cooled and packaged.
  • Classical production with indirect kneading is applied in fork-arm kneaders. The only difference of this method from the first one is that the basic ingredients are not added at the same time, but sequentially. In fork kneaders, if salt is added from the beginning, it is not possible to knead the dough as desired. Because salt strengthens the flour during kneading and increases the need for kneading. In kneaders, it cannot be sufficient in flours other than very weak flours. Problems are also seen in doughs with incomplete kneading. Flour, water and bread improvers (auxiliary ingredients) are added, kneaded, salt is added, kneaded, yeast is added, kneaded and proofed. The other processes are the same as in the first method.
  • Vacuum cooled bread production (the Milton Keynes process) allows the bread prepared with this method to stand for 6 days at room temperature without staling after reaching the point of sale. The biggest advantage of the method is that it does not require a cold environment during the waiting period. The bread is baked for a second time for 8 – 10 minutes before being placed on the table by the consumer. In this production method, specially designed machines are used in the final fermentation and baking part, and the bread is cooled under vacuum after baking, thus preventing the bread from collapsing. However, aroma loss occurs due to the vacuum applied in this method. In order to regain this aroma, special flavor enhancing enzymes must be used.

If we exemplify the way of making Trabzon Vakfıkebir bread, which is our local bread, unique to our country,

TRABZON BREAD

2000 g flour

62-63% water (warm water)

160 g sourdough

30 g salt

8-10 g fresh yeast (this ratio varies in summer and winter)

4+4 min. kneading

1-1.5 hours the holding in cauldron

At the end of the period, 1-2 turns to remove the gas produced and then keep it in the same place for another 1 hour.

Take it on the counter and cut two different dough weights

1650 g large dough 320 g small dough

1.5 hours fermentation after wick knife throwing

Baking at 190-200 degrees

Pour the flour into the kneading bowl. Add the sourdough left from the previous dough and salt. Knead with cold water in summer and warm water in winter. The temperature of the water is adjusted according to the air temperature to prevent the dough from forming too quickly or too late. If too little water is used in kneading, the volume of the bread will be small, the inside will be dry and the elasticity will be low. If too much water is used, the bread will not bake well, will be sticky and the pores inside will form unevenly. The dough is kneaded slowly for 4 minutes and quickly for 4 minutes (depending on the condition of the flour) in the mixer bowl in the kneading bowl. It is necessary to adjust the consistency of the dough well in the kneading process. If kneaded too little, the dough becomes gummy and sticky. If it is kneaded too much, it becomes like crumbling and does not rise as required. After about 1 hour, the kneaded dough is turned over in the cauldron for one or two turns to degas the dough and rest for about 45 minutes-1 hour. Some of the dough is separated to be used as sourdough and the remaining dough is taken to the cutting bowl. It is cut and weighed according to the weight of the breads to be made here and placed on a lightly floured marble table. Here the dough is kneaded lightly and put into round molds. Let the dough rest on the fermentation racks for 1-1.5 hours until it is ready to go into the oven.

The dough, which has finished fermenting, is lowered onto the counter to be put into the oven as soon as possible. The baking master takes some of the bread dough and kneads it with a little flour to make a dough that is harder than bread dough. He shapes this dough into strips 1 cm thick and 20 cm long. These strips, which will be worn on the bread, are called sash, stick, bagel, wick, kıtkıt, etc. The oven master checks the temperature (annealing) of the oven before baking. When looking at the temperature, it should be 190-200º.

Put the wicks on the dough so that they pass through the center. Since the breads are very large, the wicks prevent them from rising too much. Since it is made of a harder dough, it dries quickly during baking and stretches and cracks the rising bread. This ensures that the inside of the bread is also baked. Before putting the bread with the wicks in the oven, a mixture called slurry is applied with a brush by adding 1 cup of flour to 1 liter of hot water. The slurry is applied when the bread enters the oven for a nice browning and when it comes out of the oven for a brighter appearance. Depending on the size of the bread, it is baked for 40 to 60 minutes, then the bread is taken out with a shovel and the slurry is spread on it. The slurry applied on the bread dries immediately with the effect of the heat and gives the bread a shiny appearance.

Characteristics of Trabzon Vakfikebir Bread:

• Vakfıkebir bread is not for tasting but for saturation.
• Since the baking time is prolonged as a result of making the breads large, the outer crust is thick, the inside of the bread is soft, blistered and has pores of the desired size.
• Bread has a long staling time.
• Since it is baked in wood fire and made with sourdough, it has a unique flavor.
• Breads made with sourdough rise well and stale late.
• Since the cooking time is long and it cooks well, it does not cause bloating in the stomach when eaten.