Dough strengthening

A wheat dough is kneaded to the optimum and pressed, rolled or formed after a resting time of, e. g., up to 3 minutes or longer. This dough is subjected to a relatively weak shear compared with kneading. In this case, the resistance to extension is increased in tensile tests in the extensograph (Fig. 15.45). 

Microscopic studies show that an unmixing of starch and gluten occurs. While starch and gluten are homogeneously distributed in freshly kneaded dough (Fig. 15.46a), the gluten relaxes in the sub- 

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Dough, 26 462 Dough-conditioning agents, as food additives, 12 56-57 Dough strengthened 12 31 Dovenex, 25 792 Dow aluminum nitride, 17 212 Dow catalysts, 16 81 Dow Chemical, 24 259... 

Function Dough strengthener nutrient stabilizer and thickener surface-finishing agent and texturizing agent. 

In addition to SMG and DATEM, some other anionic surfactants that have been tried as dough strengtheners are shown in Eigure 18. Presently SSL is the one most widely used in the United States sodium stearyl fumarate did not find acceptance, and sodium lauryl sulfate is used mainly as a whipping agent with egg whites. 

Stearyl fumarate is a half ester of fumaric acid with stearyl alcohol (octadeca-nol). Although stearyl fumarate might be expected to have dough-strengthening properties similar to those of SSL, this was not found to be so in practice, and the product was not a commercial success. Stearyl fumarate is still approved by the FDA for use in bread. 

Dough strengtheners Modify starch, improve dough u E ... 

Emulsifiers, as a consequence of their function, have a significant role in texture control. This involved emulsification of fat and water, aeration control and of foam stabilisation in the dairy based industries. In bakery processes, emulsifiers are used as dough strengtheners, as crumb softeners and as aerating agents. 

Products and Uses An ingredient in baked goods (yeast leavened) and baking mixes. Considered as a dietary supplement, dough strengthener, and nutrient. 

Sodium sulfoacetate derive, of mono- and diglycerides dough strengthener Ammonium chloride L-Cysteine dough strengthener, food Ammonium bicarbonate Calcium sulfate L-Cystlne Mono- and diglycerides of fatty acids Polysorbate 40 Propylene glycol Sorbitan laurate Stearyl tartrate... 

Dough Strengthener Oven Spring Crumb Softening... 

High protein breads are of interest in developing countries to alleviate protein/calorie malnutrition (9-10). Bread provides an ideal vehicle to improve nutrition because it is used widely and it can be fortified at the mill or bakery. Adding protein-rich flours from pulses and legumes to wheat flour results in bread with low volume and poor texture. Fortunately, dough strengtheners overcome those obstacles. 

Two other points are evident in Figure 3. Sodium stearoyl 2-lactylate (SSL) is inferior to sucrose esters for carrying soy protein in a no-shortening bread formula. Also, the superior performeuice of the commercial sucrose ester implies synergistic effects in which a mixture of sucrose esters is somewhat more effective as a dough strengthener than is a purified monoester. 

A monoester of sucrose prepared from a pure fatty acid methyl ester by transesterification is a mixture of positional isomers (15-20). Each isomer could behave differently in bread. Data in Figure 4 show a dramatic example of how positional isomers function differently in breadmaking (2) ). L-Ascorbyl 6-palmi-tate is an excellent dough strengthener, which showed a +92 cc volume response above a no-shortening control loaf (905 cc). On the other hand, L ascorbyl 2-palmi-tate decreased loaf volume 165 cc below the control. 

The dough strengtheners which are used most often are DATEM (diacetyl tartaric esters of monoglycerides) and stearoyl lactylates. Lecithins are also used as emulsifiers. DATEM, however, is superior so far as the bread volume is concerned (Adams et al., 1991). Hydrocolloids may also improve the dough strength. The subject has been cautiously considered in several articles by Mettler et al. (1991). 

In dough making, the Asc added to the flour oxidizes very rapidly to DHAsc (Fig. 15.32). Dia-stereomers of Asc are converted at the same rate. In contrast, the four diastereomers of Asc (stereochemistry in Fig. 15.33) as well as the corresponding DHAsc differ in their effect as flour improvers. As shown in Table 15.42,. -threo-Asc (vitamin C) has the highest dough strengthening effect. The two erythro-Asc have a wetiker effect and D-threo-Asc is almost ineffective. Since these... 

Events Involved in Dough Making and Dough Strengthening... 

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