Dough extensibility

There is an American test for biscuit flour that involves producing standard cookies baked on a standard aluminium plate. The diameter of the finished product is measured. The greater the diameter the higher the score. This test is of course a measure of dough extensibility, which is the crucial property for biscuit flours. 

Pyler (183) reports that hydroxylated lecithin improves dough extensibility. It has been suggested (179) that hydroxylated lecithins are particularly valuable in bakery products because of their apparent synergy with mono- and diglycerides in addition to their high dispersibility in water systems in contrast to the oil solu-bihty of most lecithins. 

Larroque, O., M. C. GianibeUi, and F. MacRitchie. 1999. Protein composition for pairs of wheat lines with contrasting dough extensibility. Journal of Cereal Science 29 27-31. 

This margarine is strongly aromatized its high melting TG s are embedded in oil phase suitable for dough extension into thin sheets ( strudel dough ) used in flaky pastry production. 

Lactic Acid B cteri. The lactic acid bacteria are ubiquitous in nature from plant surfaces to gastrointestinal tracts of many animals. These gram-positive facultative anaerobes convert carbohydrates (qv) to lactic acid and are used extensively in the food industry, for example, for the production of yogurt, cheese, sour dough bread, etc. The sour aromatic flavor imparted upon fermentation appears to be a desirable food trait. In addition, certain species produce a variety of antibiotics. 

Potassium iodate [7758-05-6] KIO, mol wt 214.02, 59.30% I, forms white, odorless crystals or a crystalline powder. It has a density 3.98 g/mL and mp of 560°C with partial decomposition. Potassium iodate is rapidly formed when potassium iodide is fused with potassium chlorate, bromate, or perchlorate. The solubihty in water is 9.16 g/100 g H2O at 25°C and 32.2 g/100 g H2O at 100°C. KIO is extensively used as an oxidizing agent in analytical chemistry and as amaturing agent and dough conditioner (see Bakery processes and leavening agents). 

Wafer Flour. Wafer flour is a type of biscuit flour with the same basic specification of low protein soft wheat flour with a low starch damage. Once again the required dough property is extensibility. The only differences are that if the protein is too low the wafer will be too soft to handle, and if the protein is too high the wafer will be too hard. The other important property is a resistance to gluten separation. Wafer flours are likely to be brown. 

Bromate treatment in the dough gives an increase in elasticity and a reduction in extensibility. These are of course the desired characteristics for making bread. 

L = time taken for the bubble to burst and is, thus, a measure of the extensibility of the dough ... 

PjL = dough strength and extensibility, i.e. the ratio of curve height to length. A low PfL is indicative of a very extensible but low strength dough. 

NABIM group 3 wheat is suitable for making biscuit and blending flours as it gives an extensible dough, and is also suitable for blending with strong wheats. 

A complete set of measurements from the extensogram will give the energy, i.e. the area under the curve, the resistance to extension, the extensibility and the maximum, i.e. the deflection when the dough broke. The ratio of the extensibility to resistance and the ratio of extensibility to maximum are calculated. The Extensograph-E is set up to calculate these values directly. 

Triticale flour has been extensively tested in Poland, a country where rye bread is traditional. The best results were obtained by using 90% triticale flour with 10% rye flour. The rye flour was made into a flour brew for 24 hours at 28-29°C. Half the triticale flour was made into a sour dough for 3 hours at 32°C followed by mixing with the rest of the ingredients plus 1.5% of salt on the flour weight. The bread was then scaled and proved for 30 min at 32°C followed by baking at 235-245°C. 

The most important dough property in biscuit doughs is extensibility. Resistance is undesirable. The only type of flour that can not be used to... 

Softening action in doughs, reduce mixing time, increase extensibility, improve texture and grain loaf volume, liberate 6-amylase Increase drying rate of proteins, improve product handling characteristics, production of miso and tofu... 

Details for a manufacture of 10 ton/week are given. It was pointed out that the reaction is reversible and that an enzymatic synthesis of fat from glycerol and fatty acid was described by Welter in 1911 (Ullmann, 1914). For the chill-proofing of beer proteolytic enzymes have been used successfully since 1911 in the USA (Tauber, 1949). Lintner, as early as 1890, observed that wheat diastase interacts in dough making. This effect was extensively studied, the addition of malt extract came into practice, and American bakers in 1922 used 30 million pounds of malt extract valued 2.5 million dollars (Tauber, 1949). The production of pectinases began around 1930 for use in the fruit industiy (Schweizerische Ferment, now part of Novo Nordisk). 

The area under the curve and the ratio of resistance to extensibility provide useful information as to the elasticity of the dough. 

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