Humidity control for bakeries

4 steps in the baking process where humidity control is important:

Dough consistency:

Humidity affects the moisture content of the dough during the baking process. If the humidity level is too high, the dough can become sticky and difficult to handle. On the other hand, low humidity can cause the dough to dry out, resulting in poor texture and flavor. Controlling humidity ensures consistent dough consistency, leading to better quality baked goods.

Yeast fermentation:

Yeast plays a vital role in the baking process as it helps the dough rise and develop flavor. It is highly sensitive to changes in humidity. High humidity can cause excessive yeast activity, resulting in over-fermentation and a gummy texture. Conversely, low humidity can slow down yeast activity, leading to under-fermentation and dense products. Proper humidity control ensures optimal yeast fermentation, contributing to light and airy baked goods.

Crust formation:

Humidity affects crust development during baking. Higher humidity levels in the oven can delay crust formation, resulting in pale and soft crusts. On the other hand, low humidity can lead to excessive crust formation, creating a thick and overly crispy exterior. By controlling humidity levels, bakers can achieve the desired texture, color, and crispness of the crust.

Shelf life and texture:

Humidity control also influences the shelf life and texture of baked goods. In a high-humidity environment, products like bread and pastries can quickly become stale and lose their desirable texture. On the contrary, low humidity can cause products to dry out and become hard. Maintaining appropriate humidity levels helps preserve freshness and extend the shelf life of baked goods.