Red Seal Baker Practice Exam

When dough undergoes heat shock, the texture is negatively affected due to the rapid temperature changes that can cause the proteins in the dough to denature and the starches to gelatinize unevenly. This process disrupts the structure of the dough, leading to a compromised texture that can manifest as toughness or a loss of elasticity. Heat shock can also interfere with the gluten development that is critical for achieving the desired crumb and chew in baked goods. Proper handling and gradual temperature adjustments help in maintaining the integrity of the dough's texture, highlighting the importance of avoiding abrupt temperature changes during the baking process.