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Day 5

Day 5. Dough technology Formula Development Pita O-tentic. 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

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Day 5

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  1. Day 5 • Dough technology • Formula Development • Pita • O-tentic

  2. 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

  3. Oxidizers

  4. 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

  6. Types of Emulsifiers • DATEM- Diacetyl tartaric acid ester and mono- and diglycerides • SSL- Sodium Stearoyl Lactylate • CSL- Calcium Stearoyl Lactylate • Mono- and Diglycerides- Made from palm fat ( tryglycerides)

  7. Emulsifiers in bread:Summary of Functionalities

  8. Enzymes • Affect starch, proteins and fat • Break larger molecules into smaller ones

  9. The 6 Enzymes Classes • Oxidoreductases GOX, COX, HOX involve the movement of electrons from one molecule to another • Transferases catalyze the transfer of groups of atoms from one molecule to another • Hydrolases Amylase, Xylanase, Lipase, Protease • catalyze the reaction between a substrate and water and bind water to certain molecules • Lyases Lipoxygenase • catalyze the addition of molecular groups to molecules which are connected by so-called double bonds • Isomerases • catalyze the transfer of groups of atoms from one position to another • Ligases Transglutaminase • join molecules together using so-called covalent bonds

  10. What are Enzymes? °not alive, can not move ° does not reproduce itself ° no mineral material °all enzymes = proteins; all proteins ≠ enzymes °small: 10000 x smaller than a bacteria °complex 3-D structure °essential to all forms of life °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 °cost = (production yield, intellectual property, application) Amylase $3.30/lb; Urokinase $6.6million/lb.

  11. 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...

  12. Formula Development • No more than 1000g finished dough- 2 breads • Start with Final Dough percentages • Determine % of pre-fermented flour • Present draft on Wednesday • Make levain • Formula development sheet for each iteration • If you need any ingredients- let me know

  13. Formula development • Do at least 1 formulation/day • Can vary flours and starters- Wheat, rye, whole wheat, Corn, potato • 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

  14. Pita • Flat bread- Middle East and Mediterranean areas • Baked in very hot oven to create pocket

  15. O-tentic Baguette • O-tentic- dough additive manufactured by Puratos • Mixture of enzymes and dough conditioners • Gives artisan flavor and appearance • Short fermentation time • 2% added to basic dough

  16. Today’s Production • As per Production Schedule • Sous Chef: Cook sausage, chop jalapenos, grate cheese

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