Dough Leavening Agents

Pregelatinized flour is made from ground cereals such as wheat, rye, rice, millet, etc. by cooking and steaming in autoclaves followed by drying and repeated milling. Such pregelatinized 

Dough consisting only of flour and water gives a dense flat cake. Baked products with a porous crumb, such as bread, are obtained only after the dough is leavened. This is achieved for wheat dough by addition of yeast while, for fine baked products, baking powders are used. Rye dough 

A given amount (Table 15.48) of surface-fermenting yeast, Saccharomyces cerevisiae, is used. While normal yeasts preferentially degrade sucrose rather than maltose, special rapidly fermenting yeasts are used which metabolize both disaccharides at the same rate, shortening the fermentation time. 

Yeasts differ in their growth temperature optima (24—26 °C) and their fermentation temperature optima (28-32 °C). The optimum pH for growth is 4.0-5.0. In addition to CO2 and ethanol, which raise the dough, the yeast forms a variety of aroma compounds (cf. 5.3.2.1). Whether other compounds released by the growth of yeast would affect the dough rheology is unclear there appears to be no effect of yeast proteinase and GSH. 

For every 500 g of flour, baking powder should develop 2.35-2.85 gC02, equivalent to about 1.25 liters. 

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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). 

No-time doughs - [BAKERY PROCESSES AND LEAVENING AGENTS - YEAST-RAISED PRODUCTS] (Vol 3)... 

A model wheat bread was prepared by a straight dough procedure from wheat flour, salt and water using glucono-delta-lactone as leavening agent (Schieberle, P., in preparation). The bread crust showed an odor note reminiscent of day-old bread and, specifically the cracker-like, roast odor note was lacking. 

To reveal the contribution of yeast in the formation of the Acp the amount of Acp in a bread crust from yeast-fermented dough was compared to the amount present in the crust of a chemically leavened bread. The production of Acp was reduced from 34 jig/kg to 9.6 jug/kg flour when the yeast was replaced by a commercial leavening agent. 

Function Buffer dough conditioner leavening agent yeast food. 

Function Leavening agent dough conditioner nutrient yeast food. 

Function Buffer dough conditioner firming agent leavening agent nutrient yeast food sequestrant. 

The leavening agent in ordinary bread dough is yeast, a microorganism. This microorganism produces an enzyme (an organic catalyst) that converts sugar into alcohol and carbon dioxide ... 

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