Day 5

• Dough technology

• Sourdough cheese

• Potato bread

• Formula Development

Dough Conditioners

• IMPROVERS

• Oxidizers- Improve gluten

• Reducing agents- Improve extensibility

• Emulsifiers- Bond water to other molecules

• Enzymes- Catalysts

• Vital wheat gluten- Added to weak flour

• Yeast nutrients- Added to no time conditioners

• Fillers- Bulking agent

Oxidizers

Reducing Agents

5

Emulsifiers• What? Emulsifier will assure optimal

mixing of fat and water.• They are able to link waterloving and

fatloving parts of the gluten chains, so a better developed gluten network is obtained.

• 2 types:– Dough strengtheners– Crumb softeners

Enzymes

• Affect starch, proteins and fat

• Break larger molecules into smaller ones

What are Enzymes?• not alive, can not move • ° does not reproduce itself• ° all enzymes = proteins; all proteins ≠ enzymes• ° biocatalyst = speeds up (or slows down)

chemical reactions • ° specific activity • * Amylase ---------> Amylum (starch)

* Protease ---------->Proteins

• * Lipase ------------>Lipids (fat)

• ° activity = (T, pH, t) • ° Used for food, non-food and pharmaceuticals

Uses for Enzymes

Stabilize variation in wheat quality

(type & climatological) main ingredient of a baked product is also the most variable one!

Balance existing enzyme activities Volume, softness, dough handling,

shelf-life...

Sourdough

• Use natural starter to make levain

• Acid creates flavor/ preserves

• Somewhat denser grain than yeasted breads

• Better if bread is retarded- long fermentation

• Uses stiff starter

Sourdough Cheese

• Asiago and other hard cheeses added for strong flavor

• Solids- No more than 50%

• Rye flour?

Potato Dill Bread

• Potato starch retains moisture= softer texture

• Dill- mild herb

Final Formula Development• No more than 1100g finished dough- 2

breads

• Start with Final Dough percentages

• Determine % of pre-fermented flour- 10-25% max

• Must be sour dough from starter

• Present draft on Thursday

• Formula development sheet for each iteration

• If you need any ingredients- let me know

Formula development

• Do at least 1 formulation/day

• Can vary flours and starters, vary % of starter and pre-ferment flour

• Finished bread to be presented Day 14

• Final paperwork due Day 14

• If you are using a variation of a bread, you must reference that bread and make substantial changes

Today’s Production• As per Production Schedule