Need a softer and longer shelf life for your product? Don’t worry, this episode answers those questions and more.

Staling is due mainly to the realignment of the network, making it less flexible and less resilient. However, if there were more water in this system to start with, it will slow down the realignment. Therefore, Optimum water absorption is key to make sure that there is adequate gluten hydration. Be sure to read your farinographs ([ Ссылка ]) and determine proper absorption for your doughs ([ Ссылка ]). Less than optimum absorption will give you a bucky dough and leave you with a hard loaf of bread.

The method of a proper bake is in its arrival, or the internal temperature of the bread. It’s not in the color of the loaf of bread. Go to this page and you can read more about arrival time, which is the amount of time the internal temperature of the bread sits above 200 degrees Fahrenheit or 93 degrees Celsius. At this temp, water is escaping the loaf, while coloration darkens.

The questions asked in this episode are:

1:01 - How can I stop my bread from going hard after 24 hours?
4:43 - How can I prevent wrinkling on the top of my buns?

In this episode we discuss techniques you can use to keep your bread moist and fresher over shelf life. Why less than optimum absorption will give you a bucky dough and leave you with a hard loaf of bread.

Additional topics addressed in this session include; oxidation, oven spring, flour and cooling.

Need help with a specific problem? Get in touch with our team of consultants: [ Ссылка ]

And if in doubt, BAKERpedia it: [ Ссылка ]

Further Reading on Shelf Life Extension:
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]

свернуть