What is punching in baking production?

Here's why it's done and how it works:

Why punch dough?

* To redistribute yeast: When dough rises, yeast produces CO2, creating air pockets and making the dough light and airy. Punching pushes the CO2 out and redistributes the yeast throughout the dough, ensuring even rising and baking.

* To develop gluten: Punching helps to further develop the gluten network in the dough, making the final product more chewy and elastic.

* To control fermentation: Punching can help to control the rate of fermentation, allowing bakers to achieve the desired level of rise for their specific recipe.

How to punch dough:

1. Use a clean fist: Gently push the dough down with a clean fist, making sure to distribute the force evenly throughout the dough.

2. Avoid over-punching: Don't push too hard or for too long, as this can damage the dough structure.

3. Let the dough rise again: After punching, allow the dough to rise again before shaping and baking.

Note: Not all doughs require punching. Some recipes, like quick breads or biscuits, don't rise significantly and therefore don't need to be punched.