Re: dough volume

hi roy, thanks for your help,I'll try to worl on it again with some wheat gluten add-in but usually do you know how many bakery pecentage should i add in for the gluten? thanks alan

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enough,isn't

Further, Indian white flour wheat have protein content of 10% average and it also contain high in ash(mineral content). Now regarding the amount of wheat gluten powder, you start by combining 20 grams of vital wheat gluten with 980 grams of indian flour and see the result. That will equate to around 11.5% flour protein you find in breadmaking type all purpose flour.Good luck! Roy

thanks roy, i just got my wheat gluten & will work on it with 11.5% as suggested to add into the India flour(ATTA).let u know the results later. alan

enough,isn't

Roy, i added in the wheat gluten and it improved my dough volume though it still needs more improvement. How do you calculate the 20g gluten with 980g india flour which equal to

11.5% of flour protein? thanks

enough,isn't

Hello Alan, The way of calculating the theoritical protein content of flour for wheat gluten enrichment is done this way: First consider that the ratio I used is 2% wheat gluten powder and

98%flour. Wheat gluten powder had a protein content of 75%. Therefore if you add 1% gluten you are adding 0.75% of gluten protein to your flour.If your flour has a protein content of 10% which is common in indian wheats then that incremental addition will raise the protein level to 10.75% protein.Now if you add another 1% more that will raise it further to 11.5% protein. If your baking trials did not get still the desired volume their are other factors that must be considered, a) such as your white flour may have lesser protein content which can be remedied by increasing it again further incrementally the wheat protein to obtain more volume increase. b) Another factor is the way of making the dough.Could you please post the detailed recipe and methods so that we can see what other possible changes need to be done to get the bestdough making performance? I was also thinking that you are using the inferior type of wheat flour that is good only for chapatti,naan and paratha but not for commercial breads.Just as I mentioned earlier in the post that many indian wheat gluten quality (due to the typical climatic conditions and the indigenous wheat quality ) have tough but short gluten characterisitics. Roy.

Hi Roy, Well,got it now how the protein percentage being calculated.! As for the last bread trail which used the indian flour(Atta flour-yes,Atta flour is for chapatti baking)i still can't figure out what went wrong with the low volume i got(although i added 2% gluten into the Atta flour)what i assume went wrong is the Atta flour does contents others ingredient that affecting the gluten membrace to be formed after long enough(20mins)hand kneading,does it make sense to you? my recipe of pan loaf: plain flour 100% yeast 1.5% sugar 8% salt 1.5% shortening 6% bread improver 1.5% wheat gluten powder 2% water 60%

1st floor time:20 mins 2nd flor time:20 mins final proof:40 mins dough temp:27-30 C baking at 190 C for 35 mins

today i tried another commercial plain flour with 2% wheat gluten powder added in for my pan loaf & it works great!i got the high volume i want. now i'd like to know more on indian bread baking(ie naan)& what will a baking stone(can i use marble stone?)could help me to improve the baked product? Alan

I've been working with Durum Atta for some months now. The Atta I have is about 14% protein (5 grams per 35 grams of flour). I've used it as an adjunct for a lot of breads and it seems to give a loft and texture that is like a super whole wheat, which is what this particular Atta is. I've used it in French bread, Italian bread, pitas, English muffins, and pizzas, and it seems to make the breads "better".

I've also made a lot of breads with all purpose flour and they turn out well.

I would check that your yeast isn't dead or the temperature isn't off -- if it's too hot, it'll kill the yeast.

I can't believe it's the Atta, since I've had good success with it and I can't believe that it's the fault of any type of all purpose flour, since all of Carol Field's recipes call for all purpose and some of them loft very high.

Barry

This final proofing time might be a little on the short side.

Barry

flour-yes,Atta

Atta flour is a high ash flour reminiscent of wheaten flour( having branny particles and other volume depressing components. Indian wheat is different from US hard wheat that can provide better baking performance.US breadmaking wheats have larger plump grains while indian wheat have smaller grains.Therefore during flour milling the flour yield is higher in American wheats but less in Indian wheats.The indian miller for economic reason compensates this by grinding and extracting more the wheat producing higher ash flours if milled even to ordinary white flours or the plain flour.

Then indeed its the flour that is the culprit.Your recipe is satisfactory typical of pan bread and your timing indicate the sequence that should be practiced if using bread improver in doughmaking.I hope that you were able to get a good dough membrane test(window pane test) in your dough preparation process.

I would consider naan as like the arabic bread being a flat bread and would rather prepare such related items industrially than in small scale.As this bread should be baked on high temperature depending on the thickness of the dough sheet the brick and tunnel ovens provide consistent results. However In some small home bakery I had seen the oven is made of bricks and the dough pieces is just placed on the hot stone surface of the oven.Usually refractory tiles and bricks .This well provide a stable bottom heat that is one of the secret of flat bread baking.Think about baking at temperatures at 300 deg C ( and higher) for even hand rolled naan to be done in a matter of few minutes. You may able to simulate it with an oven baking stone .The question is can your oven provide such intense heat? Regarding improving this product ,this bread has simple recipe and the important part is the proper baking process. Other people in this group could provide you with more home style ideas about naan.You may have to search in title called flat bread and you could find related information that may interest you.

Good Luck! Roy