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BREAKDOWN STAGE [1 record]
Record 1 - internal organization data 2001-07-30
Record 1, English
Record 1, Subject field(s)
- Food Industries
- Breadmaking
Record 1, Main entry term, English
- breakdown stage
1, record 1, English, breakdown%20stage
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- breakdown 2, record 1, English, breakdown
correct
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Undermixing short of peak consistency leads to difficulties in subsequent dough handling and loss of bread quality whereas most bakers' flours can be moderately overmixed with no serious consequences. This overmixing is related to the fourth phase, namely breakdown [stage]. If mixing is continued significantly past the peak, the dough becomes soft and sticky, particularly when weak flours having relatively short mixing requirements and sharply peaked mixing curves are used. This causes handling problems at makeup. Most moderately overmixed doughs can be corrected by a short rest period. 2, record 1, English, - breakdown%20stage
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
- Boulangerie
Record 1, Main entry term, French
- désagrégation
1, record 1, French, d%C3%A9sagr%C3%A9gation
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Si le pétrissage est interrompu en deçà de la consistance maximale, le travail subséquent de la pâte sera rendu plus difficile et le pain sera de moins bonne qualité; par contre, la plupart des farines boulangères peuvent être quelque peu "surpétries" sans conséquences défavorables. Ce surpétrissage a un rapport avec la quatrième des étapes, c'est-à-dire la désagrégation. Si le pétrissage se poursuit assez longtemps après que la consistance maximale est atteinte, la pâte s'amollit et devient collante, en particulier quand on utilise des farines faibles exigeant une durée de pétrissage relativement courte et que l'on suit des courbes de pétrissage nettement accentuées. Il en résulte des difficultés de travail à la mise en forme. On peut remédier, dans la plupart des cas, à un pétrissage modérément exagéré en laissant reposer brièvement la pâte. 1, record 1, French, - d%C3%A9sagr%C3%A9gation
Record 1, Spanish
Record 1, Textual support, Spanish
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