INFLUENCE OF DOUGH AND PROOFER TEMPERATURES AND YEAST CONCENTRATION ON AUSTRALIAN BREAD PROOFING TIMES AND PROPERTIES

Most Australian white pan bread is made from low-fat, low-sugar doughs , mechanically developed without bulk fermentation, and baked in lidde d pans. In a laboratory study, doughs were mixed in medium-intensity s piral and high-intensity style mixers to 28, 31, or 34 degrees C using 2.5, 3.25, or 4.0% cake yeast, divided, panned, and proofed to height at 35, 40, or 45 degrees C before being baked for 30 min at 240 degre es C. Proof times varied with yeast concentration and dough and proofe r temperatures (R = 0.96-0.99). Volume, score, and firmness also varie d. Using the equations developed, it was possible to reduce yeast with out sacrificing production time or bread quality by adjusting temperat ures. The best bread scores were produced at higher dough but lower pr oofer temperatures.