Technical Presentation 9: Dough Development as a Function of Energy

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Every bakery has their own unique processes and products, but do we ever stop to think how the characteristics of those end products are shaped, literally and figuratively, by the process itself?  Let’s take this discussion about the impact of each piece of dough makeup equipment to the next level.  How and where in the forming process is energy imparted into the dough and what does that dough development translate to in a finished product?

Using case studies from bakeries around the world, we are able to show that many of the characteristics of an end product, both the desirable and undesirable, are a derivative of the energy imparted into the dough in the forming process.  In this discussion, we will specifically analyze energy imparted by the mixing and dividing processes.  We will also look at the impacts of mixing to time vs. mixing to energy and how Industry4.0 can help bakers capture data on energy inputs and analyze its impacts in their own bakeries to achieve increased energy efficiencies and potential savings.

Learning Objectives:

  1. Understand the importance of dough development and the various ways in which energy is imparted into dough.
  2. View dough development as a continuous function of energy throughout the mixing and forming process, and understand the cumulative effect that will have on the final product.
  3. Have a greater understanding of the difference between mixing to time vs. mixing to energy.

Andrew McIlwrick
Baker Perkins

Steve Philpott
Baker Perkins