Novel technologies in proofing wheat dough - the impact of CO_2 on process - and product - qualities

摘要

A simple wheat dough is characterized by a water activity of around a_w = 0,96. To avoid desorption effects during processing and to keep heat - conductivity high, it is necessary to take an appropriate eduilibrium -humidity on that level (around 96% rel. humidity). The use of electro -steamer even in proofers are not able to fulfill these reduirements. in addition, the use of steam very often leads to pass over the dew-point, that induces mold growth a lot. The use of water-aerosols together with a specific and laminar air -flow on the other hand, will unable the baker to meet the wanted condi-tions. At the same time energy consumption is decreased (＞ 30%), the duality of baked goods is increased as well and hygienic problems could be controlled better. Many novel equip-ment and processings are established in case of proofers, retarders and others. Some back-grounds, examples and practical applications are established already.