Furnace shoot

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The oven growth is the significant increase in volume of the dough piece during the baking process . It is triggered by the sudden extreme heat impact on the dough piece and is based on the following processes:

  • The yeast and / or lactic acid bacteria from sourdough or baker's yeast contained in the cooked dough are stimulated to intensify their activity (generation of fermentation gases) before they die off at excessively high temperatures (> 50 ° C) and stop working.
  • The fermentation gases developed during cooking are distributed in the form of bubbles in the dough and expand when the heat is supplied.
  • Water contained in the baked goods evaporates and also increases the volume.

A condition for a good increase in volume of the dough by the oven shoot is sufficient steam at the beginning of the baking process in order to keep the surface of the dough elastic. Otherwise the surface would break open in an undefined manner and the crumb would swell out.

The volume of the baked good is always important when the baked good is sold by number of items and not by weight.

Individual evidence

  1. Claus Schünemann: Technology of the bakery production . Gildebuchverlag GmbH, 1999, ISBN 3-7734-0150-7 , p. 177 .