Excelent post. One of the best acts we professionals must encourage is to share all our own experiences among partners at kitchen. Can i share something i discovered about baking breads adding acid fruits such Kiwi and even papaya in great amounts at the dough? One evening i decided to bake some kiwi fruit bread and after i´ve added an amount of fruit to the dough at begining of mixing time, at first speed, i set the mix velocity at second speed and started developing faster. The dough was a soft one with little addition of eggs and butter. After 4 minutes beating i stopped the mixer and checked all the work done! And what happened to the dough? It turned heavy a lot and very dense, something new to me who always worked with well developed gluten dough with softly results at the end of developing work. That dough turned bad and completely unapropriated to growth and turn on a nice bread. I threw it out and started to think what could be happened to that dough. Something really bad occured. The dough turned so heavy that was difficult to turn it out from the bowl. And the elasticity was losted definitely with no way back to normal condition. After study a lot about that situation and after consulted to my biology teacher he noticed and cleared my mind about what really occured. what happened was a denaturation of protein bonds due to high acidification caused by the fruit addition at dough! It was right. But one another question occupied my mind! I would never be able to make Kiwi breads, anymore?? How can i do to face that challenge? I started to think and after several times of study that bread question, i´d got the answer. What i needed to do is to develop the dough first with none addition of fruit. After the dough achieved the full development of gluten, then i turned the mixer velocity to low speed and added Kiwi acid fruit at finalof the process. It works great and i obtained the best Kiwi bread i was looking for so long time! Another conditions that could cause denaturation on bread doughs are high temperature exposition of dough by long time and heavy and prolongated mechanical work of dough, damaging the gluten chains permanently! So, we need to be in tune with the others who may have some answers to our technical questions.It´s fantastic and must be incentivated! Nice and opportune post!!

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