![]() This new requirement will apply to all new and upgraded burner systems. Prior to this, traditional tunnel, tray, and brand ovens were designed with flame sensing and ignition on the same end of the burner, usually incorporated into a single assemble. ![]() One of the updates to the 2019 edition that is of major impact to the baking industry is the requirement for ovens to have flame sensing on the opposite side from the ignition point on any burner with a flame space greater than 3 feet in length. Just released is the 2019 edition, with an effective date of May 24, 2018. In the United States, the primary safety standard for ovens is the NFPA 86: Standard for Ovens and Furnaces. Some of these changes have been motivated by the need for improved productivity, baking performance, efficiency, and flexibility, while others have been driven by updates to safety codes and standards. Like any piece of industrial equipment, ovens have evolved over the years. Without it, all the ingredients are just a pile of worthless dough. The oven is the heart of any baking process. The attendees will learn how to match a lipase to a baked good to obtain dough strength and bread volume without undesirable off-flavor. This presentation will cover chemistry of different types of lipases and how they will affect the flavor and amount of short chain fatty acid during storage. If the baked good contains a significant amount of butter or milk fat, it can take on a putrid odor if such lipases are used in the recipe. While this may be desirable for cheese production, it is undesirable in baked goods. Lipases that have specificity towards non-polar lipids can break down dairy derived fats, releasing sharp smelling, short-chain fatty acids. This ensures more stability when the dough is over-fermented, larger loaf volume, and significantly improved crumb structure. Exogenous lipases modify the natural flour lipids so they become better at stabilizing the dough. Getting Smart with Lipases in Baked Goodsīread (dough) Improvers are commonly added to overcome deficiencies in bread making quality of flour. Baker Equipment Manufacturers and Allieds.National Bakery Associations and Resources. ![]()
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