Dough water binding

Tetrasodium pyrophosphate is used as a pH buffer (a substance that maintains a particular acidity level), and as a dough conditioner in soy-based meat alternatives. It promotes binding of proteins to water, binding the soy particles together, and is used for the same purpose in chicken nuggets and imitation crab and lobster products. 

Another component of flour, the pentosans, have a very high capacity to bind water. Pentosans are present in wheat to about 4-5% and in patent wheat flour to about 2.5-3%. Pentosans contribute to about one quarter of the adsorption of dough water which is disproportionately more than the starch or protein fractions. Pentosans can absorb about 6.5 times their weight of water. A significant anti-staling effect has been claimed by the addition of pentosanase to bread (17-18). 

Stabilization of protein foam in beer, whipped cream, meringues, chocolate marshmallows Prevention of starch retrogradation in bread and cakes, water binding in dough... 

Locust bean flour is used as a thickener, binder and stabilizer in meat canning, salad dressings, sausages, soft cheeses and ice creams. It also improves the water binding capacity of dough, especially when flour of low gluten content is used. 

The Ws-AX cause up to 25% of the water binding in dough. They increase the viscosity and, consequently, the stability of the gas bubbles. In contrast, the action of Wi-AX is considered to be unfavourable. They form physical barriers against the gluten and destabilize the gas bubbles. 

Dairy products such as skim milk, buttermilk, whey and casein are added to flour in combination with the ingredients or additives mentioned so far. These dairy products are used in either powdered or liquid form as well as either whole or in the form of defatted powder. In such cases, the proteins added to the dough increase its water binding capacity and provide a juicy crumb. 

Rye flour often requires an improved water binding capacity. For this purpose, 2-4% of pregelatinized flour is added. In addition, artificial acidification of the rye dough is practiced hence both aspects will be covered. 

Rye Proteins. While rye is the only European cereal able to completely replace wheat in bread, rye protein is not as effective as wheat protein. One reason for this is that as much as 80% of the protein in a rye sour dough is soluble compared with 10% of soluble protein in a wheat dough. One factor that inhibits the formation of a gluten-like complex is the 4-7% of pentosans present, which bind water and raise the viscosity of the dough. The crumb structure is then formed from the pentosans in combination with the starch. 

Another family of enzymes with significant potential for food processors are the pentosanases. Pentosans bind enormous quantities of water in dough systems and contribute significantly to viscosity in fhiit juices. Controlled application of pentosanases allows the processor to more accurately control viscosity in dough systems by regulating the pentosan level. 

When wheat flour is made into a paste with water the gliadin present forms an adhesive and binds together the glutenin. The mixture is termed gluten, and is responsible for the production of dough. Gluten makes up about 6-12 per cent, of wheat flour. 

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