FER-1000 Lecture Notes - Lecture 17: Caramelization, Food Browning, Durum

• School: App State
• Department: Fermentation Sciences
• Course: FER-1000
• Professor: Craig Seaver

Document Summary

Wheat or flour from different areas have different protein concentrations and therefore different baking characteristics. Once we bake the dough we arrest the development of the bread and lock in the gas bubbles. Here we develop aroma and flavor through browning of the crust: browning can be non-enzymatic or enzymatic browning. Sourdough: bread that is slightly to heavily soured by the activity of bacteria. Lactobacilli (and other lactic acid bacteria) ferment sugars (maltose, glucose, fructose, lactose) into lactic acid. Combine dry ingredients, add yeast (or culture), then warm water. Rest: microbes become active, flour hydration, gluten development, aroma / flavor development. Incorporates ingredients, expel carbon dioxide, develop gluten structure, texture of bread. Rest or proofing: flavor and aroma development, texture development, carbon dioxide incorporation, secondary flavors, fermentation bouquet. Knead, form, and bake (350-450 f: baking results in gelatinization, browning, caramelization, aroma / flavor, crust and crumb development. Fermentation science bread basics part ii.