| Yeast Baking Test |
|
| Recipe and Procedure |
| Flour |
Yeast |
Salt |
Water |
Hydration |
Dough
temp |
Dough
resting time |
| g |
g |
g |
ml |
% |
C - F |
hours |
| 1000*) |
10 |
15 |
700-780 |
70-78 |
29 - 85 |
0.5 |
| *) with 14 % flour humidity |
|
| The water amount depends on the flour type.
Shape dough after 0.5 hour resting time and
bake with regular fermentation. Fermenting
time dependent on flour quality between 40
and 60 minutes. Baking time 1 hour with starting
at 250 C - 482 F for 5-10 minutes, then continue
with 220 C - 428 F. Supply sufficient steam
initially then, after 1 minute, open steam
outlet for about 5 minutes. |
|
| Assessment |
|
| Bread evaluation: 15-20 hours after baking.
Due to missing acidification (rye flours
are rarely bakeable without) significant
bread defects have to be expected. The degree
of defect serves to judge the flour quality.
The yeast baking test distinguishes very
well with rye flours with low enzyme activity. |
| Crumb Picture |
Baking value |
Baking capacity |
Processing value |
| closed |
 |
6 |
very good |
satisfactory |
| lifted crust or crumb crack |
 |
5 |
good |
still good |
| lifted crust, waterstripe tendency |
 |
3-4 |
still good |
good |
| strongly lifted crust, waterstripe |
 |
2 |
satisfactory |
satisfactory |
| collapsed crumb, broad slickstripe |
 |
1 |
insufficient |
not satisfactory |
|
|
| Conclusions for baking production require
some experience since the results of this
baking test can be influenced by different
hydration, low fermenation or disadvanageous
baking conditions. |
|
| Lactic Acid Baking Test |
| Recipe and Procedure |
|
| Flour |
Lactic Acid |
Yeast |
Salt |
Water |
Hydration |
Dough temperature |
Dough resting time |
| g |
ml |
g |
g |
ml |
% |
C |
hours |
| 1000*) |
7-10 |
10 |
15 |
700-780 |
70 - 78 |
29 |
0.5 |
| *) with 14 % flour humidity |
|
| Different amounts of lactic acid and water
are set for the lactic acid baking test.
Depending on rye flour type **), they are
defined as follows: |
| Rye Flour type |
Lactic Acid |
Water |
| |
ml |
ml |
| 815 |
7 |
700 |
| 997 |
8 |
730 |
| 1150 |
9 |
750 |
| 1370 |
10 |
780 |
|
| **) The flour type number is the approximate
ash content in mg of 100 g dry flour material.
The rye flour types here are defined and
used in Germany, only flours with defined
type numbers can be traded there. There is
no real equivalent category for US rye flour
types. They are: light rye with 0.55 % -
0.65 % ash content, medium rye with 0.65
% - 1.0 % ash content, dark rye and rye meal
which are full grain flours and have no ash
contend definition (Source - nw, cache - nw). US medium rye flour would be type 815
or 997. |
| If flour humidity differs from 14 %, the
water amount needs to be adjusted accordingly. |
| After resting time, shape and bake fully
fermented. Baking time 1 hour with starting
at 250 C - 482 F for 5-10 minutes, then continue
with 220 C - 428 F. Supply sufficient steam
initially then, after 1 minute, open steam
outlet for about 5 minutes. (Workgroup Grainresearch,
1993) |
| Assessment |
| Bread evaluation: 15-20 hours after baking.
Besides bread shape and browning of crust,
crumb consistency can be used for evaluation
(see table below). With this, special consideration
has to be given to crumb elasticity. Weakened
crumb elasticity indicates flours with insufficient
bakeability. Smaller deficiencies in crumb
elasticity have to be interpreted in such
a way that the tested flour is usable when
used with sourdough. With a one-stage baking
process *), higher acidification is indicated.
The taste aspect with this baking test allows
judgement about deficiencies due to failures
in storing grain or flour. |
| *) one-stage baking process: All ingredients
are mixed in one stage, there is no growing
of first/second/ripe leaven sponges (defined here - in new window). |
| Crumb Elasticity |
Baking performance |
Processing value |
| good |
 |
normal |
still good |
| still good |
 |
somewhat wet baking |
good |
| satisfactory - imperfect |
 |
wet baking |
satisfactory |
| imperfect - insufficient |
 |
strongly impaired |
unsatisfactory |
|
|
|