Cereal Chem. 70:351-353   |  VIEW ARTICLE

Effects of Proof Temperature on the Quality of Pan Bread.

K. Siffring and B. L. Bruinsma. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

A variety pan bread formula was used in examining the effects of proof temperature with relatively constant proof duration. Proof temperatures varied from 24 to 52 C, and enough yeast was added to keep proof times constant. Internal temperatures of dough were monitored before and during baking. The effect on finished loaf volume and internal grain and texture was also examined. A sponge-and-dough baking process was used for a 1-lb finished weight product. Great care should be exercised in determining proof and dough temperatures before baking to produce optimum bread in commercial practice.