Bread dough texture

Transglutaminase Bacillus circulans Texture improvement in yoghurt and whipped cream, Strength improvement of bread dough... 

Thermal Analysis and Textural Properties of Frozen French Bread Dough with Different Quantities of Ascorbic Acid... 

Matuda, T.G., Parra, D.R, Lugao, A.B., and Tadini, C.C. Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough, Lebensm. Wiss. TechnoL, 38, 275, 2004. 

In order to improve nutrition, you want to add gelatin proteins to bread doughs. How will you do this What are the morphological and texture consequences of your actions ... 

Dough conditioner Chemical additives used mainly in bread making to strengthen dough texture or machinability and improve the characteristics of bakery products (softness and textural shelf life). Examples include oxidizing agents, ascorbic acid, and emulsifiers. 

A great deal of effort has been made to investigate the role of xylans in bread making. Reviews on cereal xylans [39,41,118] have shown that the xylan component is primarily responsible for the effects on the mechanical properties of the dough as well as the texture and other end-product quality characteristics of baked products. 

Measured quantities of the pre-ferment are mixed with flour. The dough is then subjected to the combination of intense mixing and the action of the oxidising agent. It is then extruded and cut into loaf sized portions, proved and baked. Bread made by the Do-Maker process has a very even crumb texture, which is characteristic of the process. 

While these methods can provide useful information for determining the functional performance of Ingredients used in food, the criteria for quality must be established on the final product thus, dough must be baked into bread and meat analogues cooked and these foods subjected to organoleptic evaluation for texture. 

---