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Day 5

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

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Day 5

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  1. Day 5 • Dough technology • Sourdough cheese • Potato bread • Formula Development

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

  7. 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

  8. 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...

  9. 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

  10. Sourdough Cheese • Asiago and other hard cheeses added for strong flavor • Solids- No more than 50% • Rye flour?

  11. Potato Dill Bread • Potato starch retains moisture= softer texture • Dill- mild herb

  12. 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

  13. 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

  14. Today’s Production • As per Production Schedule

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