NATURAL SUBSTANCES FOR SOFTENING THE DOUGH:
FAT: amount
of fat in dough affects the structure of it.
Example: when we’re making
short crust pastry, fat splits among the ingredients, heats up while baking
and turns into steam which softens the dough.
YEAST: contains
fungus, which develops its ferments in the form of fermentation from starch and
sugar.
That’s how alcohol and carbon dioxide are made.
During baking at
80°C/176°F alcohol changes into steam and starts to expand with carbon dioxide,
which cause softening of the dough.
At 45°C/113°F the
fungi begin to die, operation of boiling and fermentation stops.
EGG WHITES - SNOW
Egg whites are
stretching and warming when the air is properly split. Air is good for
softening the dough.
ALCOHOL: Rum, Wine, Cognac, Maraschino are alcoholic beverages
which we usually put in the dough.
At 75°C/167°F
alcohol change into steam and softens the dough.
ARTIFICIAL SUBSTANCES
FOR SOFTENING THE DOUGH:
BAKING POWDER: due to heat and moisture it forms gases, which are
emitted and in that way it softens the dough.
Baking powder it’s
made of baking soda, tartaric acid and starch. So if it comes into contact with
acid, it dissolves and stops softening the dough.
The dough which
contains baking powder must be baked quickly.
BAKING SODA: it’s powder is of alkaline taste, which dissolves
because of warmth, released gases also soften the dough.
If you put too
much of baking soda in the dough it will taste bitter also fat in the dough
gets bubbly and tastes like soap.
AMMONIUM BICARBONATE – DEER SALT - SALT OF HARTSHORN: it has the smell of ammonia, which give a
special taste to the dough. Therefore deer salt has to evaporate in the baking
process. We use deer salt for baking gingerbread.
I WISH YOU PLENTY SUCCESS IN BAKING
