The Effect of Hydration on Bread Dough | Strain Hardening - Part 4/4

[@FilippoVolpe-r8c]

Hi Seraphine, well you never stop to amaze me. Thank you

[@NovitaListyani]

Thanks!

[@tressanallenmartin9336]

As always I love when you geek out on the science.. omg!! Makes cooking so much more,”more” you know what I mean. Thanks so much!!

[@NovitaListyani]

Thanks

[@lindseythies4011]

I am a bakery scientist. This was a very good series! 🎉

[@NovitaListyani]

Thanks!

[@FranciscoVRivera]

¡Grande Maestra!, te sigo porque me encantan tus videos basados en ciencia, mis masas han mejorado muchísimo al aplicar el conocimiento que tus videos aportan, muchas gracias!! Siempre he querido una versión tuya de un pan muy popular que hay acá en Chile para hacer "Completos" o si es posible algún consejo, tengo un pequeño local y nos gusta fabricar todo muy artesanalmente basado en ciencia. Muchas gracias nuevamente, un abrazo grande.

[@NovitaListyani]

muchas gracias

[@pachin253]

A happy new year! I think I can make this bread! Have a good day🍞

[@NovitaListyani]

Happy new year!

[@Diovaynes]

This was quite the series on bread making. Good stuff. What about fat on bread? Is it more complex than we know or is it just "Fat coats the proteins of the flour, making it harder for them to bond and form gluten"?

[@NovitaListyani]

We have a few videos on fat already, in our future videos we will cover more. Thanks.

[@MendeMaria-ej8bf]

Thank you very much for sharing expertise knowledge. Quite demanding for lay people! Would you please consider to make a video for those who want to use gluten-free flours? ❤

[@NovitaListyani]

We might consider it for a future video, thank you for the suggestion!

[@arsulaksono881]

You continue to amaze me, are you an engineer turned to baker ? lol.. Well done Seraphine

[@NovitaListyani]

Thanks!

[@isabellekeyzer]

you never said what percent low, ideal or high hydration is. could you please say what is the ideal hydration?

[@sarahasim92]

Hi is water in the egg whites concluded when calculating hydration

[@NovitaListyani]

The water content of an egg white is around 90%, as for a whole egg, it's around 75%. Naturally, when calculating the total hydration, they must be accounted for.

[@chavel97229]

Bonjours , vous sortez un livre complet quand ?

[@NovitaListyani]

Peut-être un jour :)

[@MarkStoddard]

Pretty sure a bubble isn't a nucleation site, and expanding a bubble by producing gas isn't nucleation. If you fermented under water in a closed container, then opened it, nucleation would occur as dissolved gas formed bubbles in the water, but I don't think expanding bubbles is a phase change.

[@NovitaListyani]

First of all, thank you for your comment. *_“If you fermented under water in a closed container, then opened it, nucleation would occur as dissolved gas formed bubbles in the water, but I don't think expanding bubbles is a phase change.”_* Dissolved gas cannot “form” bubbles. Simply because it’s impossible, or as I said before, if you have solid scientific proof, you might have solved the mystery of the big bang. “the carbon dioxide is available to leaven the system only after the aqueous phase has become saturated. Once the aqueous phase is saturated, the leavening gas diffuses to preexisting gas cells. It does this because it cannot create new gas bubbles. Bubble mechanics indeed show that the pressure (P) in a bubble is related to the radius of the bubble (r) and the interfacial tension (γ) by the following relationship: P = 2 γ/r Thus, in a system where the interfacial tension γ does not change, if r approaches zero, then the pressure P required to start a new bubble is infinite. It follows that a single carbon dioxide molecule cannot create a gas bubble and that, once the dough aqueous phase is saturated, the molecule must diffuse to a preexisting gas cell or to the atmosphere surrounding the dough piece. “ [1] Nucleation sites in a closed container are either introduced during mixing or due to imperfections of the container walls. *_”Pretty sure a bubble isn't a nucleation site, and expanding a bubble by producing gas isn't nucleation.”_* “Air bubbles are trapped in doughs during mixing. These bubbles act as nucleation sites for leavening gases to collect and dough to rise (Baker and Mize, 1940, Chin and Campbell, 2005, Gan et al., 1990).”[2] You may want to watch this old video of us explaining this specific issue: kzbin.info/www/bejne/fKnKc3isoM2hfMksi=ziTWbsXp_44G-Lwn&t=150 References: 1. Principles of cereal science and technology, third edition. By Jan A. Delcour and R. Carl Hoseney P. 161 2. Chakrabarti-Bell, Sumana, Shuo Wang, and Kadambot HM Siddique. "Flour quality and disproportionation of bubbles in bread doughs." Food research international 64 (2014): 587-597.

[@illizizon9569]

Although I like your scientific approach this series has too much (unnecesary) information in a short time presented in a messy way with too less practical reference.