Description
A technique that pre-gelatinizes starch in flour using hot water to improve dough hydration and texture.
Technical
The scald method involves heating flour-water mixtures to 65-75°C, causing starch granules to swell and absorb water through gelatinization, forming a gel that increases dough water retention and delays staling.
Culinary Significance
Creates softer, moister baked goods with extended freshness, particularly effective in milk breads and enriched doughs.
Science
Primary Reaction
starch gelatinization
Parameters
Temperature
70°C optimal
65°C to 75°C range
Time
3 minutes
2 minutes – 5 minutes
Equipment
Heavy-bottomed saucepanDigital thermometerSilicone spatula