Dough conditioners

For dough conditioners, select trusted source In the advancement of improvers/dough conditioners, what contributions has Puratos provided to the baking industry? With the development of T500 in 1953, Puratos became the innovator of the first complete dough improver/conditioner. The complete improver, which is a balanced mix of fats, sugars, enzymes, emulsifying agents and ascorbic acid (vitamin C), is an original product available in paste or powder forms. The improver acts at different stages of the bread making process—mixing, fermentation and baking—and improves finished product qualities, such as taste, aroma, texture and freshness. Since the launch of T500, Puratos has developed multiple dough conditioners tailored to specific markets and specific applications, such as whole grain, trans-fatty acid free, frozen bakery, and crusty and soft breads. Why do Puratos improvers/dough conditioners provide superior performance? For many years, Puratos has invested in valuable research and state-of-the-art facilities for the production of highly innovative and optimal dough conditioning ingredients. The vertical integration of the company's production ensures that its dough conditioners are produced under exceedingly strict standards. Additionally, Puratos products are manufactured under the Kosher Supervision of the Kof-K Organization. What advanced frozen technologies does Puratos offer to enhance frozen bakery foods? As the baking industry advanced into frozen dough technologies, so has Puratos. Frostec Solutions represents the company's answer to the industry's frozen bakery challenges. Through Puratos' Frostec Solutions, the company partners with bakers and uses its expertise in ingredients, processing parameters and conditioning systems to ensure that products stand out from the competition. Because Puratos produces its own enzymes and emulsifiers, bakers are guaranteed to receive the purest, most consistent ingredients. Puratos also has a vast network of resources, including a research and development center, 150 applied researchers and highly trained field technicians. This expertise allows the company to incorporate Frostec Solutions into bakery food formulas using the following technologies: • UnFermented Frozen (UFF) and Pre-Fermented Frozen (PFF): Suitable for a wide range of layered (croissant, Danish) and unlayered (bread, rolls) products with a medium to long freezer shelf life (up to six months). • Par-Baked Frozen (PBF): Mainly applied to unlayered, crusty products, PBF offers exceptional oven jump with little or no collapse upon cooling. The technology also helps achieve optimized crust characteristics during the second baking phase. • Fully Baked Frozen (FBF): This technology is extensively used by fast food chains (for hamburger buns) and institutional foodservice, where high-end convenience is required. What are the advantages of working with Puratos? Puratos is determined to help bakers be successful with their businesses. The company's dedication to technical bread solutions through long-term research and development is evident in the company's line of quality ingredients, vertical integration and concrete knowledge of baking. Puratos works with bakers to provide solutions to many baking challenges, and to formulate dough conditioners designed to a baker's specific needs. For more information, contact Puratos at 800-654-0036, ext. 2016, or visit www.puratos.us

What are dough conditioners?
Dough conditioners encompass a range of ingredients designed to improve the processing characteristics of bakery foods at high-volume bakeries.

What are some specific categories of dough conditioners?

Dough conditioners are classified by their functions on dough:

• Oxidizing agents adjust the acidity level of dough to provide buffering.
• Reducing agents include L-cysteine and non-leavening yeast, which is a natural source of glutathione. These conditioners act with gluten to improve extensibility, reduce elasticity and shorten mix times. Reducing agents also are used with oxidizing agents to help gluten develop in no-time doughs.
• Emulsifiers such as mono- and di-glycerides prevent staling and improve texture.
• Enzymes are one of the most common forms of dough conditioners. These minor ingredients make a large impact on high-volume baking.

How can enzymes improve my baking process?
Enzymes perform many functions in bakery food formulas, but most importantly, enzymes unravel proteins, starches and fats during the mixing process, which makes baking more effective.

What types of enzymes are used in the baking industry?
There are countless strains of enzymes used in the baking industry. The major enzyme classifications include:

• Xylanase affects water absorption and gluten formation by working on the non-starch polysaccharides.
• Amylase extends the shelf lives of products.
• Protease reduces mix times and improves pan flow and gas retention on high-speed production lines.
• Lipase provides an emulsifying effect, which creates a fine texture and crumb.

How do bakers source and incorporate these minor ingredients into formulas?
Fortunately, ingredient suppliers offer bakers innovative dough conditioners targeted at specific formulation applications and challenges. These dough conditioners generally consist of many ingredients, including enzymes, mono- and di-glycerides, gums, ascorbic acid, L-cysteine and azodicarbonamide.

What types of applications benefit from dough conditioners?
Most bakery foods, from white and whole grain breads, to cakes and donuts, to frozen and par-baked products, benefit from dough conditioner usage.

How do dough conditioners improve whole grain processing?
One ingredient supplier offers a no-time dough conditioner for whole grain and cracked wheat breads. The conditioner’s blend of oxidizers, emulsifiers and shelf-life enzymes improves flavor, color, tenderness and volume in grain bakery foods.

Frozen doughs often become chewy after thawing and heating. Can enzymes eliminate this negative effect?
Yes, dough conditioners designed specifically for thawing and heating or microwave heating are available. These conditioners reduce the typical toughness and chewy texture associated with microwave heating. They also mimic the product quality of conventionally reheated bakery products.

One dough conditioner supplier offers a range of bio-fermented flavors to help frozen bakery foods taste as good as fresh baked bread. By using these two ingredient systems together, bakers ensure that their frozen dough looks and tastes great.

Can dough conditioners be used in trans-fat free formulas?
Yes. Many varieties of trans-fat free powder and paste conditioners are available.

What processing changes need to be made when using dough conditioners?
Bake times and temperatures represent the most important thing to monitor when using dough conditioners with enzymes. There are countless types of enzymes that extend shelf life, and they all possess different temperature ranges. For example, fungal amylase enzymes are deactivated at temperatures above 150°F and cerealderived amylase enzymes begin to deactivate at temperatures of 175°F to 185°F.

How can a bakery ensure that its dough conditioners are used properly?
Closely working with a trusted dough conditioner supplier is the most important thing. Partnering with a knowledgeable supplier makes the difference between a successful and unsuccessful product.