Property of Bread Dough
I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost looks like Play Doh, as if it were some sort of rubbery-like material.
Is this property called "elasticity?" If so, what factors affect the elasticity of a dough? If I wanted dough that had similar properties to Cinnabon's, what would I need to look out for in my recipe?
Best Answer
The video doesn't really show much of the dough or how it is handled, I only see a prepared square sheet being filled. But if you actually want dough which handles like play-dough, then the property is called not elasticity, but opposite, plasticity - it is a material which can be formed without springing back.
If that is what you want, for a bread dough, you can achieve it by - reducing the hydration - adding more butter - using a flour with little gluten content - not using any prolonged rises or techniques like stretch and fold, just doing a short rise, without getting it to go too voluminous
But bread dough is not really a good candidate for that, because it is usually elastic by nature. If you have a need for plastic dough, the best option would be to make a pasta dough with eggs and AP flour. It is plastic like no other. Or also salt dough for ornaments, it is not only a better play doh substitute, and keeps its shape after baking.
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Quick Answer about "Property of Bread Dough"
Bread dough exhibits viscoelastic behavior, combining the properties of a purely viscous fluid and an elastic solid. Flour, water and yeast are essential ingredients in making dough. Each ingredient plays an important role in defining the structure and rheological properties of bread.What are the properties of bread flour?
Bread flour is a high-protein flour that typically contains between 12 and 14% protein and is designed for baking yeasted breads. The high protein content means that bread flour has more gluten in it, which makes the dough more elastic and light and results in a chewy and airy texture when baked.What property is bread rising?
They give the dough its elasticity, which allows it to trap the bubbles of carbonic gas produced by the yeast, making the dough rise. Without gluten, the dough would simply let the gas escape. Discuss the transformation of flour into gluten chains.What is the property of flour?
Functional properties of flour include: Bulk density, Water absorption capacity, oil absorption capacity, Emulsion Activity, emulsion stability, nitrogen solubility index Foaming capacity, foam stability, least gelation concentration.What are the characteristics of breads?
Fresh bread usually presents an appealing brownish and crunchy crust, a pleasant roasty aroma, fine slicing characteristics, a soft and elastic crumb texture, and a moist mouthfeel.The Chemistry of Bread
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