November 21, 2021 - 12:41am
According to science, what's the fastest the ideal amount of gluten can be formed?
Currently looking at all the industrial spiral bread mixers and wondering how long they take to mix large volumes of dough to the point that the ideal amount of gluten is formed. Specifically how long they take to develop this ideal amount of gluten. Does anyone know if there is a current record time? Or know of any bread scientists/specialists that would be able to answer this query?
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Try google scholar
As ideal is relative - mix for however long it takes to get the desired result.
And with that in mind - record time for desired result - roughly 30 sec. There's a poser for ya! Enjoy!
What you need is a Tweedy mixer
The only problem is, your bread is likely to taste of nothing!
Do not confuse this with a spiral mixer which is used by many artisan bakers and can produce very high quality bread.
Conceivably, a Tweedy mixer could also produce good quality bread, but it is associated with the Chorleywood process which cuts fermentation time down to about 30 minutes, giving no time for flavour development.
Lance
I really want a Tweedy mixer! I could enrich plutonium in my spare time.
On this fast-bread question. I have some ciabatta in final proof downstairs now. Most of their gluten formation happens in about five minutes in the mixer. But the whole process plays out over a couple of days.
you'll surely want to add this to your bakery set-up (jump to 3:22 if it doesn't start there).
To answer the OP's question, following a suggestion by the always knowledgeable Mariana on TFL, I mixed a 1200 gram batch of the Hamelman Vermont SD dough in my Cuisinart Food Processor with the plastic dough blade. Of course the half of the question revolves around commercial mixers, but here is an example.
Cusinart phone support stated my food processor model was rated at 1750-1800 RPM – based on “load”. Of which they could not be more specific as to how those RPMs were affected by “load”. I loaded approximately the maximum flour weight recommended. With a relatively low hydration of 65%, I ran the machine for 50 seconds, attempting to get somewhere in the imagined neighborhood of 1000 total revolutions. Or what would fall into the category of an improved mix.
50 seconds.
I keep meaning to test my kitchenaid food processor for kneading dough, however Mariana also said that the kitchenaid doesn’t knead dough well.
Benny, KA food processor is amazing, it kneads very well, but it burns. It doesn't have the protective mechanism for overload as Cuisinart food processors, for example.
With Cuisinart the machine would simply stop if overloaded or overheated and rest. You might need to remove the dough and clean the bowl, especially if there was a leak of wet dough at the bottom. Sometime later you can restart it and continue kneading your dough inside that food processor. It is unbreakable, eternal.
With KA it would suddenly stop forever and require a trip to the repair shop and cost you and arm and a leg. I had to repair my KA mixer, professional series, and my KA fp twice each and gave up on that brand.
So yes, I would not use KA equipment for gluten development, but they are good for other tasks and other kinds of dough. And they look nice.
Sorry to have misquoted you Mariana, I guess I won’t be using the KA for dough kneading anytime soon.
Loved the 3:32 bit... they automated everything except scoring loaves.... which needed guys in floating chairs zipping around to do it by hand. That was hilarious.
This reminds me of all the reasons I make my own bread.