Are You Doing Cold Fermentation Wrong? | The 3-Hour Method for Bread and Pizza скачать в хорошем качестве

Are You Doing Cold Fermentation Wrong? | The 3-Hour Method for Bread and Pizza

Why does cold fermentation improve flavor? It’s not just about time. Many home bakers believe a cold ferment must take 6+ hours to be beneficial, but we're pulling back the curtain to show you how this method actually works. In this video, we dive into the science of cold fermentation and how it enhances the flavor of your bread or pizza. We'll show you how to apply this knowledge to make amazing dough with a simple 3-hour cold fermentation method that fits any schedule. Watch the video for more! References: 1* Spence, C. "Just how much of what we taste derives from the sense of smell? Flavour 4, 30." 2015. https://doi.org/10.1186/s13411-015-00... 2* Cho, I.H., Peterson, D.G. Chemistry of bread aroma: A review. Food Sci Biotechnol 19, 575–582 (2010). https://doi.org/10.1007/s10068-010-00... 3* Schieberle, P., Grosch, W. Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation. Z Lebensm Unters Forch 192, 130–135 (1991). https://doi.org/10.1007/BF01202626 4* Birch, A.N., Petersen, M.A. and Hansen, Å.S. (2014), REVIEW: Aroma of Wheat Bread Crumb. Cereal Chemistry, 91: 105-114. https://doi.org/10.1094/CCHEM-06-13-0... 5* Birch, A.N., Petersen, M.A. and Hansen, Å.S. (2013) The Aroma Profile of Wheat Bread Crumb Influenced by Yeast Concentration and Fermentation Temperature. LWT—Food Science and Technology, 50, 480-488. https://doi.org/10.1016/j.lwt.2012.08... 6* Lorenz, Klaus, and Joseph Maga. "Staling of white bread. Changes in carbonyl composition and GLC [gas-liqid chromatography] headspace profiles." Journal of Agricultural and Food Chemistry 20.2 (1972): 211-213. 7* Jensen, Sidsel, et al. "Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste." Journal of Cereal Science 53.2 (2011): 259-268. 8* Maurice B, Saint-Eve A, Pernin A, Leroy P, Souchon I. How Different Are Industrial, Artisanal and Homemade Soft Breads? Foods. 2022 May 19;11(10):1484. doi: 10.3390/foods11101484. PMID: 35627054; PMCID: PMC9140824. 9* Jinzhong Xi, Qiyan Zhao, Dan Xu, Yamei Jin, Fengfeng Wu, Xueming Xu, Effect of dough kneading time on Chinese steamed bread quality and volatile compounds, Food Bioscience, Volume 43, 2021, 101323, ISSN 2212-4292, https://doi.org/10.1016/j.fbio.2021.1... 10* Zehentbauer, G., & Grosch, W. (1998). Crust aroma of baguettes II. Dependence of the concentrations of key odorants on yeast level and dough processing. Journal of Cereal Science, 28(1), 93e96. 11* Poinot, Pauline, et al. "Influence of formulation and process on the aromatic profile and physical characteristics of bread." Journal of Cereal Science 48.3 (2008): 686-697. 12* Handbook on Sourdough Biotechnology, Marco Gobbetti, Michael Gänzle. 2023 13* Romane Troadec, Stéphanie Regnault, Sofia Nestora, Philippe Jacolot, Céline Niquet-Léridon, et al.. Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread. European Food Research and Technology, 2023, 249 (11), pp.2749-2762. ⟨10.1007/s00217-023-04325-7⟩. ⟨hal-04213646⟩ 14* Xu, Dan & Zhang, Huang & Xi, Jinzhong & Jin, Yamei & Chen, Yisheng & Lunan, Guo & Jin, Zhengyu & Xu, Xueming. (2020). Improving Bread Aroma Using Low-Temperature Sourdough Fermentation. Food Bioscience. 37. 100704. 10.1016/j.fbio.2020.100704. 15* Gómez, Manuel & Oliete, Bonastre & Pando, Valentín & Ronda, Felicidad & Caballero, P.A.. (2008). Effect of fermentation conditions on bread staling kinetics. European Food Research and Technology. 226. 1379-1387. 10.1007/s00217-007-0668-y. 16* Başaran, A., Göçmen, D. The effects of low mixing temperature on dough rheology and bread properties. Eur Food Res Technol 217, 138–142 (2003). https://doi.org/10.1007/s00217-003-07... 17* Cappelli, Alessio & Bettaccini, Lorenzo & Cini, Enrico. (2020). The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies. Trends in Food Science & Technology. 104. 91 - 101. 10.1016/j.tifs.2020.08.008. 18* Liszkowska W, Berlowska J. Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds. Molecules. 2021 Feb 16;26(4):1035. doi: 10.3390/molecules26041035. PMID: 33669237; PMCID: PMC7919833. 19* Du Q, Ye D, Zang X, Nan H, Liu Y. Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation. Food Res Int. 2022 Dec;162(Pt A):112016. doi: 10.1016/j.foodres.2022.112016. Epub 2022 Oct 2. PMID: 36461241. 20* Massera, Ariel & Assof, Mariela & Sari, Santiago & Ciklic, Iván & Mercado, Laura & Jofre, Viviana & Combina, Mariana. (2021). Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines. LWT. 142. 111069. 10.1016/j.lwt.2021.111069.