No-time dough process

No-time dough process ????? ????? ???? ???

A method of kneading methods and spread in Canada, the method of non-time, which could be dispensed with the stage (bulk fermentation)this led to a significant shortening in time and space required in the number of workers and in the consumption of energy and equipment and the cost of maintenance and focused scientific research and laboratory on the best materials added to the flour, Or oxidizing and some of the enzymes required to be added, and this research resulted in two directions forcing the addition of these materials to flour during the wheat milling stage, while others prefer to be used as concentrated sold to the bakery, where mixed specifically this way and

1- The first recipe consists of:

1- Processed flour

2- ascorbic acid acid

3-Potassium bromate

4-Protease enzyme

5 - Alpha-amylase enzyme

The second recipe consists of; -

1 - wheat flour

2 - Ascorbic acid

3-Calcium phosphate

4-Potassium bromate

5. L-cysteine hydrochlorde

The third recipe consists of

1 - wheat flour

2. Potassium bromate

3- L-cysteine hydrochloride

4-Potassium iodate

To move from direct dough or sponges to no-time process, you must change the proportion of ingredients in the (Formula)

1 - the amount of yeast used increases by 2.25 to 3% calculated on the basic of the weight of flour, so as to maintain the stability of the final fermentation time without change final proofing time

2 - the sugar should be reduced to no more than 4% maximum calculated on the basic of the weight of flour, for the possibility of obtaining a short for the crust of a desirable color (crust) and soft bread and good specifications in the fermentation (toasting properties)

3 - The percentage of water added by about 2% so that we can meet the same specifications of dough necessary for good circulation

4 - Add a quantity of vinegar ranging between 0.5 to 0.75% of the total amount of flour to get acidity at 4.5 to 5.15 PH In order to delay the fungal starch of the product

5 - The dough is kneaded and reached to the maturity (dough development) in one stage and since this process is of great importance and has a great impact on the specifications of the final product, it must be done with all caution and care - we find that the mixing time takes 3 minutes and then the high speed until maturity and this determines the quality Mixer mix, and number of rolls per minute

The dough is given a( brief drying) interval of 5-10 minutes and a maximum of 20 minutes and then transferred to the dough

Advantages of using the no-time method

1- The ease of programming the spool to limit the manufacture of sponge

2 - Reduce the costs incurred by the bakery in the case of repairs and maintenances in which the bakery to restore and revitalize sponge

3 - Limit losses in the event of interruption of the source of energy where not exceeding the part loaded on the machine only

4 - the possibility of full control and control of the production process all the time

5 - reduction in the investment expenditure of the project - due to reduced area required for the process of (bulk fermentation)

6- Increasing the number of units produced per 100 kg (yield) flour compared to other methods

Disadvantages; -

There are two important drawbacks to increasing the amount of yeast used

Minimize the time of fermentation to the conditions of reduce acidity and this can be overcome by adding vinegar

There are certain mixtures suitable for this method

This method is possible to follow with suppliers who are in need of constant quantities on a daily basis, catering. Factories or restaurants, or supply of bread and other products.

The method of work

1. Mix until dough devolpment and the dough temperature is 30 ° C

2. Give the dough a rest period of 15 minutes

3 - the final proofing period about 65 minutes on the temperature of 40 degrees Celsius and relative humidity 95%

4. The oven temperature is 215 ° C and lasts about 25-28 minutes

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1- ?????? ?????? ?????? ?? ?:-

1- ???? ??? ????? processed corn flour

11-???? ???????? ascorbic acied

3-???????? ?????? potassium bromate

4- ????? ?????? protease enzyme

5- ????? ???? ?????? alpha-amylase

?????? ??????? ????? ?? ?-

1- ???? ????? wheat flour

2- ???? ???????? ascorbic acied

3- ??????? ?????? calcium phosphat

4- ???????? ?????? potasium bromate

5- ??????? L-cysteine hydrochlorde

?????? ??????? ????? ?? ?-

1- ???? ????? wheat flour

2- ???????? ?????? potssium bromate

3- ??????? L-cysteine hydrochloride

4- ???????? ?????? potssium iodate

???????? ?? ????? ????? ??????? ??? ????? ???????? ??? ????? ??????? ??? ?? ??? ??????? ?? ?????? ?????? ( formula ) ?????? ???? ??????? ?? ?????

1- ???? ??????? ????????? ???? ????? 2.25 ??? 3 % ?????? ??? ???? ??? ?????? ???? ?? ????? ??? ???? ??? ??????? ??????? ??? ????? final proofing time

2- ??? ??? ???? ????? ?????? ???? ?????? ?? 4% ??? ???? ?????? ??? ???? ??? ?????? ???? ???????? ?????? ??? ???? ?????? ??? ??? ?????( crust )?????? ????? ???????? ???? ?? ??????? (teasting properties )

3- ???? ???? ?????? ??????? ????? 2%?????? ???? ?? ????? ?? ??? ??????? ?????? ??????? ??????? ?????

4- ????? ???? ?? ???? vinegar ?????? ?? ??? 0.5??? 0.75% ?? ?????? ???? ?????? ???? ?????? ??? ????? ??? 4.5 ??? 5.15 PH ??? ???? ????? ????? ?????? ??????

5- ??? ????? ??????? ??????? ??? ???? ????? ?? ????? ????? ???? ???? ??? ??????? ?? ??????? ????? ??? ????? ???? ??? ??????? ?????? ??????? ???? ??? ?????? ??? ??? ???? - ???? ?? ??? ????? ?????? 3 ????? ?? ??? ?????? ??????? ??? ????? ???? ???? ??? ????? ????????? ?????? ???? ????? ?? ???????

????? ?????? ???? ???? ?????? (brief dring ) ?? ??? 5-10 ????? ???? ???? 20 ????? ?? ???? ??? ????????

??????? ??????? ????? ?? ??????? ????? ???? ???

1- ????? ????? ?????????? ?? ????? ????????

2-???? ?? ???????? ???? ??? ??????? ?????? ?? ???? ?????? ?????? ???????? ????? ???? ?????? ???? ?????? ?????? ????????

3- ???? ?? ??????? ?? ???? ?????? ???? ?????? ??? ?? ????? ????? ?????? ??? ????? ???

4- ??????? ?????? ???????? ??????? ??? ??????? ????????? ??? ?????

5-??? ?? ????????? ??????????? ???????-- ???? ???? ??????? ???????? ?????? ?????? ?????? (bulk fermentation)

6- ????? ??? ??????? ??????? ??? 100???? ???? ???? ????????? ?????? ??????

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???? ????? ????? ????? ???? ??????? ?????????

????? ?? ??? ??? ????? ????? ??? ?????? ???? ???? ?????? ???? ?????? ????

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????? ?????

1- ??? ????? ??? ???? ????? ????? ????? ?????? 30 ???? ?????

2-????? ?????? ???? ???? ???? 15 ?????

3- ???? ??????? ??????? ????? 65 ????? ??? ???? ????? ????? 40 ?????? ????? 95%

4-????? ????? 215 ???? ????? ?????? ????? 25-28 ?????