The gluten of the wheat is not evenly distributed throughout the berry. The central portion contains the least, and it increases toward the outside. Starch, on the other hand, is found to be just the reverse—the largest percentage being found in the center and the percentage decreases toward the outside. Some flours are made from the very central portions. This gives a flour deficient in gluten and excessive in starch, and will not stand the treatment given it by the baker. It is starchy in color on account of the excessive amount of starch and the small quantity of gluten.
An excessively white color and strong gluten are never found together in the same flour. In studying the needs of the baker in flour, we find he does not want an intensely starchy, white color, as this flour will not give a corresponding white color in the bread.
What the baker does want is a flour containing the greatest strength and best color combined. It will be slightly creamy in color, but when baked will make as white a loaf as intensely white flour, and has the added advantage of having larger water absorbing powers, and the power to withstand the harsh treatment given it by the baker. The baker in his mixing and fermentation develops the color in a loaf of bread. An intensely white flour will give a very dark loaf of bread if not fermented properly. On the other hand, a flour with good strength and creamy in color will, when handled under proper conditions of fermentation, give as white, if not whiter bread than the whiter flour. It also has the added advantage of withstanding the vigorous treatment of the machines. It gives a better volume, texture and pile in the loaf, and if through accident there is any delay in taking the dough when it is ready, the strong flour will stand it, while the white flour will have to be taken at just the right time to give good bread.
Color in bread is not necessarily obtained by using a white flour. A better color can be obtained by using a strong and slightly creamy flour handled properly in the fermentation. The mixing of the dough at a high speed, and proper fermentation at the correct temperature, are the factors which make white bread.
Mixing the Dough.
To start a dough right is to mix it right. A properly mixed dough should be mixed twenty minutes, in a single arm machine, mixed with a speed of at least 36 revolutions per minute. Some mix their doughs the same length of time in mixers at a speed of 60 revolutions per minute. This gives toughness to the dough and makes it take up more water. There is one danger, and this is allowing the dough to warm up too much. The mixed dough should be 80 degrees Fahr. It is necessary to find the amount the mixer warms up the dough in twenty minutes’ mixing, and allow for this in the temperature of the water added. A dough properly mixed should be tough enough to be pulled out like a rope without breaking.
Too many bakers are running their doughs too hot. We have had an exceptionally early spring—the change from cold to warm weather was very sudden. The bakers have not considered this and made the necessary changes, and consequently the dough is mixed too warm.
Humidity plays a very strong part in the fermentation. With a high humidity the dough works much faster than with a low humidity. It is necessary to take this into consideration in preparing the dough.