Batter and Dough Temperature

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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

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Batter and dough temperature is also a factor in gluten development. The warmer the temperature, the faster flour particles hydrate and the faster gluten proteins oxidize. Faster hydration and oxidation mean faster gluten development and dough maturation. Faster gluten development does not necessarily mean more gluten development, but it could, if mix times are short.

Practically speaking, however, bakers seldom, if ever, control gluten development by controlling dough temperature. That is because dough temperature is controlled for other reasons. For example, in yeast-raised doughs, proper dough temperature is important for controlling yeast fermentation. The ideal dough temperature for fermentation is typically somewhere between 70° and 80°F (21°–27°C), although this varies from one formula to the next. If dough temperatures are too high, fermentation occurs too rapidly and flavor does not develop properly.