My answer to my gluten gelatinisation question

As promised, this is my final baking investigation on gluten gelatinisation method.

This time, I'm using a basic sweet dough recipe and made the buns without using its original gelatinisation method. For one half of the dough, I've added bread improver for further texture comparison.

What is bread improver? The one that I'm using is mainly ascorbic acid which is vitamin C which is known to strengthen gluten in bread.

And this is my final conclusion...

In my opinion, gluten gelatinisation does not improve bread texture. These buns made without gluten gelatinisation are as soft as the ones made with gluten gelatinisation. In fact, these buns are even better than the previous batch because I've increased the proving time to 1 1/2 hrs just like what Lena did with her Ham and Cheese Buns. The addition of bread improver does not make any difference to the freshly baked buns. Essentially, I would say that it is the recipe and longer proving time that make good texture in bread, not gluten gelatinisation.

This is not the end of my investigation yet...On the next day, my husband and I did a blind test on these buns - sounds like fun *giggles*. As expected, the buns with the bread improver are the ones that retains their moisture better than the ones without bread improver. There isn't any dramatic difference between these buns but the difference is still detectable. For this instance, I can clearly see the role of bread improver now; it does not improve the bread texture but retains the bread texture on the next day. Now that I know this, I don't have to add bread improver into the bread mix if the bread is to be consumed within the day that it's baked.

Comparing to my previous gluten gelatinisation buns, these buns with the improver are much more softer on the next days and wouldn't think that gluten gelatinisation helps to retains texture on the next days.

Now, I'm totally convinced that water roux / Tangzhong method or gluten gelatinisation is NOT necessary for my bread making. For bloggers who think that these methods work the best for you, please regard my opinion being just my personal opinion. I reckon that all bread making recipes and methods varies in different circumstances with all sort of contributing factors like climate, humidity and types of flours, water and yeast used and this is just what happened to my breads, baked in Melbourne.

These series of bread investigation has been a fun and exciting experience for me. My son was having fun too, having a go shaping his mini breads. Best of all, he enjoyed the most with his "bread disappearing act"..."Bread is here...Bread is gone..." We both had a great time with this bake.

 

Can you spot any difference? I can't...both buns are very soft and delicious. On the next day, there is difference.

Breads that are shaped by my little baker...

Here's the recipe for the basic sweet bread dough without gelatinisation method
(modified from the gelatinisation method from Frozen wing)

400gm bread flour

100gm plain flour

80gm sugar

6gm salt

20gm milk powder

1 tsp bread improver (add 1/2 tsp for half the batch of dough)

9gm instant yeast

245gm cold water

60gm cold eggs

60gm butter

1.Mix all flour, sugar, salt, milk powder and yeast until well blended. Add in the cold water and eggs and knead to form rough dough.

2.Add in butter till form elastic dough.

3. Let it proof for 1 1/2 hr (instead of 40 min as stated in original recipe)

4. Divide the dough into 60g each and mould it round. Let it rest for 10 mins and flatten it. Shape it as accordingly.

5. Place onto a greased pan and proof for 45 mins. Bake at 190°C for 12-15 mins.

Happy Baking

Please support me and like me at Facebook.