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153–161.Relax to Free Music Downloads for Relaxation and Meditation “Structure and Functional Properties of Gluten.” Wheat Chemistry and Technology, 4th edition, AACC International, Inc., 2009, pp. Hamer, R.J., MacRitchie, F., and Weegels, P.L.“Structure and properties of dough.” Concepts in Cereal Chemistry, CRC Press Taylor & Francis Group, LLC, 2010, pp. A small portion of dough is stretched between the hands into a thin, smooth, translucent film to test its extensibility and elasticity: To assess if the dough is properly developed, perform the gluten film test. For proper machining during makeup, a final dough temperature should be close to 76–82☏ (25–28☌). This is evidenced by the temperature increase in the mass being transformed into dough. Mixing is an intensive mechanical operation that produces heat from friction. This helps gluten proteins hydrate and develop quickly (clean-up stage takes much less time), and provides maximum friction against mixer bowl. The addition of salt, sugar and fat should be delayed to reduce dough mixing time. Tweedy or Chorleywood bread mixer (batch-mode operation).Horizontal mixer (batch-mode operation).Capacity (pounds of dough per hour), energy consumption, rpm, acquisition costs, level of process control, hygienic design, are some features that high-speed bakers often consider buying dough mixing equipment. Relationship between mixing stages and dough statusĭifferent mixers can be used in making bread dough. As a consequence, most of the retained water is released and dough becomes excessively sticky. In this stage the dough becomes a fluid and viscous mass (with minimum or no elasticity) that has lost most of its water holding capacity. This causes depolymerization of large gluten aggregates. At this stage, the dough is not salvageable and cannot be used to make bread.Įxcessive mechanical energy and shear break-down the relatively stable molecular interactions between gluten-forming proteins such as disulphide bonds (S–S). Breakdown: dough is beginning to liquefy.The dough is too warm and sticky, lacks elasticity and has too much flow. Letdown: The gluten matrix begins to degrade.Final development: Dough is at the correct temperature and handling quality (gluten film is visible, and the dough is ready to be discharged from mixer).Clean up: dough is at maximum stiffness and comes together as one cohesive mass.Initial development: dough gets warmer, smoother and drier.Pick up: dough is sticky, cold and lumpy.This is mechanically intensive, since the goal is to develop the gluten. After a set time in a fermentation and holding tank, a second mixing step occurs. The goal here is to distribute and incorporate ingredients evenly. In Continuous Mixing Dough Systems: The first mixing is a blending step, which is not intensive in nature.In Straight Dough and No Time Systems: Dough mixing happens only once.The second mix is dough mixing, where the objective is to develop the gluten. In Sponge and Dough Systems: The sponge is mixed first and then ferments.It is critical to obtain the right rheological properties and consistency of the dough for the production process to run smoothly, as well as achieve the desired finished product quality. Mixing is a crucial step in all dough systems used for the manufacture of yeast-leavened baked goods. Flour and water (combined) usually represent more than 70% of total formula weight (rich and sweet doughs) and at least 90% of formula weight (lean doughs).Hydration levels of 50–70% depending on the presence of bran, amount of protein and degree of starch damage in the flour.All-purpose and soft/hard wheat flour blends can also be used). Ideally, this mechanical process creates a visco-elastic mass that has optimum dough handling properties and gas retention capacity, essential for product expansion during proofing and oven spring.ĭough formulation that fall into the “dough mixing” concept should meet the following conditions: The mixed dough consists of continuous (gluten) and discontinuous or dispersed (air cells) phases. Dough mixing can be viewed as a simple reaction in which the reactants transform into a homogeneous and aerated dough: 1įlour + Water + Air + Energy (work) → Dough