Fermentation factors

Fermentation factors

-Plain flour [no added malt or amylase] - Palamino and Bauermeister 1000 g
-10g / 1% salt
-15 g / 1.5% Saf instant yeast [maybe more yeast? for classroom demo]
-600 g / 60% water 44 deg C

-mixed 6 min in the 20 quart Hobart [not completedly developed]
-kept under damp towel
-take 300 g dough pieces
- add 5 g of

-nothing [control]
-glucose
-malted barley flour [MBF]
-xylose
-maltose

Mix again in 200 g pin mixer 1 min, fully develops doughs and incorporates additives

Dropped dough pieces into pre-greased 12 cm diameter * 33 cm tall containers – closed but not sealed.

Hold at room temperature 20 deg C – measure height. [keep warmer for class demo]

Punched at 2 h

At about 100 min fermentation L to R: Control, glucose, malted barley flour, xylose, maltose. The MBF, xyl, and maltose are clearly faster in the early part of the fermentation. Glucose lags, and of course the no-added sugar control is slowest.

After 135 min: the MBF treatment has collapsed a little; Much the same order a bit later, but all the other "stuff" -- enzymes [likely proteases] -- in the MBF are causing a bit of collapse in that one
After punching: At about 100 min fermentation L to R: Control, glucose, malted barley flour, xylose, maltose
150 min after punching: L to R: Control, glucose, malted barley flour, xylose, maltose. After punching, remember these have been fermenting with a LOT of yeast for 4 1/2 hours total. The maltose and glucose treatments are clearly best. Seems it tookt he yeast some time to switch to using glucose but now full steam ahead. Into proofer: L to R Maltose, xylose [rear], MBF, glucose [rear], control

Out of proofer -- the doughs are a bit rough, they after have been ver y mishandled. But it is REALLY clear the power of the MBF to keep pumping out more sugars for fermentation, as it is now biggest by far.Out of the oven: same order as above; the control is clearly paler, the maltose the biggest [MBF dough lost its trapped gas because of poor dough structure]. But the extra browning of the residual 5-carbon xylose in the xylose sample is really really evident - wow - these were all baked together -ergo- at the same temperature.