Baking & Snack - October 2020 - 53

teins, also create dough handling difficulties that can be easily remedied.
"With high-protein breads, gluten is the easiest protein to formulate, given that bakers already
have experience with relaxers to
reduce mix time and at makeup,"
Mr. Fernandez said. "The bigger
challenge is in using pulse flours,
which compete with wheat for the
free water in the dough system."
Old World rye breads are also
extremely tricky to pan for several reasons.
"Rye bread dough is extremely
sticky and fluid," Mr. Besems said.
"So if you would like to handle this
as a free-standing product, you'll
have to use excess flour to prevent
sticking and tearing of the dough."
In addition, rye bread doughs
pose other challenges such as maintaining weight accuracy, retaining
crumb stability and requiring proper steaming to develop the proper
texture and crust during proofing
and baking, noted Matt Zielsdorf,
director of sales for Fritsch, a
Multivac company.
Some of those issues come from
the unusually large size of many
hearty rye loaves with formulas that
hail from Germany, Eastern Europe
and Scandinavian countries. In some
instances, even where pans are used,
they can range from 3- to 6-feet long.
"When making traditional rye
or Old World breads that are often
made in 3- or 5-lb loaves, you can
handle them like your other artisan breads as long as you have accounted for the larger loaf in your
makeup section," Mr. Giacoio said.
"Some of our dividers can scale
dough pieces as large as 20 lbs."
Because these larger loaves are
typically used as sandwich breads,
they require a tight cell structure to
prevent condiments from leaking out.
"You should still not stress the
dough at the divider," Mr. Giacoio
said. "The tighter cell structure can
be done at the moulder."

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/ October 2020 Baking & Snack 53


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Baking & Snack - October 2020

Table of Contents for the Digital Edition of Baking & Snack - October 2020

Baking & Snack - October 2020 - 1
Baking & Snack - October 2020 - 1
Baking & Snack - October 2020 - 2
Baking & Snack - October 2020 - 3
Baking & Snack - October 2020 - 4
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