| Dough Conditioners |
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| Written by Rick Cavanaugh | |
| Thursday, 09 August 2007 | |
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Bread OxidationOxidation is needed to oxidize the di-sulfide bridges in the gluten network of the dough. This oxidation increases the strength and tolerance of the flours gluten. Potassium bromate was a common oxidizer used in the past. Potassium bromate was a very good oxidizer as the flour received the majority of its strength during the latter stages of proof. Automated systems would have the tendency to make bread dough fall after the proofing stage. The oxidizing action of Potassium Bromate gave the flour more strength during this transfer stage. Potassium bromate is not as common as it once was. Research indicated that potassium bromate is a possible cancer causing chemical and its use has diminished. Today the common oxidizing agents are ascorbic acid, azodicarbonamide and glucose oxidase enzyme systems. Bread Dough ReductionReduction is the opposite of oxidation. It flour, it is the process of removing the oxygen from the di-sulfide bridge creating weakness. This is normally done with l-cysteine or another reduction agent. The result is a softer more machinable dough with reduce mixing times. Reduction agents are found in english muffin dough, pizza dough and sometimes roll dough. Other conditionersThere are many other additives that can be used in today's dough systems. Calcium Salts, calcium peroxide, hemicellulase enzymes, enzyme active soy flours and many more. Each of these have specific actions that create bread with more tolerance and better machinability. |
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| Last Updated ( Friday, 17 August 2007 ) |
Ingredient Experts dough conditioners are useful in the high speed production of yeast raised dough. Our dough conditioners are custom blended for your operation.
