Dough, ingredients

Other Milk-clotting agent, dough ingredient, protein hydrolysates... 

Oilseed proteins are used as food ingredients at concentrations of 1—2% to nearly 100%. At low concentrations, the proteins are added primarily for their functional properties, eg, emulsification, fat absorption, water absorption, texture, dough formation, adhesion, cohesion, elasticity, film formation, and aeration (86) (see Food processing). Because of high protein contents, textured flours and concentrates are used as the principal ingredients of some meat substitutes. 

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

Compounding may be carried out by either a wet or a dry process. In the wet process, now obsolescent, the ingredients are mixed as a viscous solution in acetone in a dough mixer. The resulting dough is then rolled on a hot two-roll mill to evaporate the bulk of the solvent. It is then necessary to season the resulting hides until the solvent content is reduced to a tolerably low level. 

High-shock grades cannot be proeessed on mills or other intensive mixers without destroying the essential fibrous structure of the filler. In these cases a wet process is used in which the resin is dissolved in a suitable solvent, such as industrial methylated spirits, and blended with the filler and other ingredients in a dough mixer. The resulting wet mix is then laid out on trays and dried in an oven. 

Fumaric acid breaks the sulfur-to-sulfur bonds in the elastic protein gluten in bread doughs. This makes the doughs more machine-able. It also is a key ingredient in rye and sourdough breads—it makes them sourer. 

Figure 1.4a. Iron concentration in raw and cooked foods. For braked foods, comparisons are between dough and baked product. For stew ingredients, raw foods are compared to foods cooked together in an iron pot.

The incorporating process is carried out in mixing machines of the Werner Pfleiderer type, that is with two heavy horizontal blades in a specially shaped bowl. Incorporation consists of mixing the alcohol wet nitrocellulose and other ingredients with a solvent, normally ether and alcohol mixture. The amount of solvent used is adjusted so that the final consistency is that of a stiff dough. 

An imprecise term used sometimes in the sense of masterbatch, sometimes with the meaning of a blend of compounding ingredients for subsequent addition to the elastomer on a mill or in an internal mixer. Premix moulding is the same as dough moulding. 

Soy beans are another crop that will not grow in Europe. The soy bean is used as a source of both protein and vegetable oil. Enzyme active soy flour has been used in bread since the 1930s. The flour contains a lipoxygenase system that assists with the development of the dough and slightly bleaches the bread. Soy flour is classed as an ingredient rather than an additive. 

Sodium bicarbonate is soluble in water at 0°C a saturated solution is 6.5% with the solubility rising to 14.7% at 60°C. It can be expected then that sodium bicarbonate will dissolve in the aqueous phase of a batter or dough. It will then react with any acid present, including any acid ingredients such as butter milk. Chlorinated cake flour, where it is still used, has sufficient acidity (110 g of the flour will neutralise 0.27 g of sodium bicarbonate). 

This section covers all the additives and treatments that are added or applied to flour. Some of these qualify as permitted flour treatments in law. The term flour improver is also used as a synonym. In this work the term improver is restricted to the compound improvers that are added to bread doughs. These mixtures tend to contain not only flour treatments but other required ingredients as well such as emulsifiers. The statutory additions that are made to flour for nutritional reasons are excluded. Also excluded are some of the substances that have historically been used but have now been universally banned. Some substances such as potassium bromate that are banned in the UK but are still legal elsewhere are covered. 

Modem Tweedy mixers can be supplied with electronic weighing apparatus to control the flounwater ratio. The entire system can be controlled on a recipe basis and can reconcile the use of ingredients. The system can maintain accurate dough temperatures by blending in cold water and accurate control of the energy used. 

Dough development is a fundamental process in bread making, without it there is just a paste of flour, water and the other ingredients. If the bread is to expand and form a proper cell structure then this change must take place. While it is quite easy to test for dough development by prodding some dough with a thumb it is more complicated at a chemical level. 

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