Alternative Baking Processes

1. List 3 key methods of alternative bread baking process.

2. In the Par-Baked Process, list key concerns in the first bake and negative results that can occur.
- Preferment or a long first fermentation time should be used to obtain maximum flavor development.
Dough hydration should be reduced to help the loaf maintain its structure after the first bake and to avoid
sagging.
-sugar levels should be lowered to minimize crust color in the first part of the bake and to prevent early
removal from the oven, which will increase the risk of collapse.
-Fat content should be reduced to avoid excessive weakening of dough structure.

3. What are the advantages of the par-baked technique?

- short mix and long fermentation time can be par-baked easily

4. Why is blast freezing necessary when working with par-baked process and a frozen dough process?
-to prevent bread minimizing the dryness and ice crystal formation inside products

5. Why are dough conditioners recommended for the frozen process?

6. Why can’t long first fermentation time be used in a frozen dough process?

7. What are the advantages and disadvantages of freezing dough in blocks?

8. What are the advantages and limitations of the pre-proof frozen dough techniques?

9. What is par-baked dough? How does it differ from a fully baked dough?

10. Why should you avoid using active or instant yeast for frozen doughs?

11. What effect does a higher level of salt have on a dough in the alternative bread process?
12. What are three ways of thawing dough? What are the advantages of working with frozen dough
compared to other alternative baking methods

13. Does a natural sourdough bread dough freeze well? Why or why not?

14. what primary customer base was the par bake process first designed and marketed for?

15. Why would doughs being processed for parbaked (fresh or frozen) use less water in the make up of the
dough?

16. What are the advantages of using preferments in the alternative baking process? Give 3 examples.