Dough conditioner

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Sandwich bread
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Main ingredients Flour, water

A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. [1] They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.

Contents

Examples

Examples of dough conditioners include ascorbic acid, distilled monoglycerides, citrate ester of monoglycerides, diglycerides, ammonium chloride, enzymes, [2] diacetyl tartaric acid ester of monoglycerides or DATEM, potassium bromate, calcium salts such as calcium iodate, L-cystine, [3] L-cysteine HCl, [4] glycerol monostearate, azodicarbonamide, [5] [6] sodium stearoyl lactylate, sucrose palmitate or sucrose ester, polyoxyethylene sorbitan monostearate or polysorbate, soybean lecithin, and soybean lecithin enriched with lysophospholipids. [7]

Less processed dough conditioners include sprouted- or malted-grain flours, soy, milk, wheat germ, eggs, potatoes, gluten, yeast, and extra kneading. Malted, diastatic flours are not typically added by manufacturers to whole-wheat flours.

History

In the early 1900s it was discovered the use of calcium chloride, ammonium sulfate, and potassium bromate halved the amount of yeast needed to raise dough. These mixtures were generally known as mineral yeast foods or yeast nutrient salts. After they became popular among bakers, one patented yeast food was analyzed by Connecticut Agricultural Experiment Station chief chemist J.P. Street who published in 1917 that it contained, "calcium sulphate, 25; ammonium chlorid, 9.7; potassium bromate, 0.3; sodium chlorid, 25; patent wheat flour, 40." [8] They contain water conditioners, yeast conditioners, and dough conditioners. [9]

Yeast nutrients

Yeast requires water, carbon sources such as starch and simple carbohydrates, nitrogen preferably as ammonium as it cannot assimilate nitrate, sulfur, phosphorus (often as inorganic phosphate), and minute quantities of vitamins and elemental mineral ions. [10] Ammonium chloride, ammonium sulfate, or ammonium phosphate may be used as sources of nitrogen. [11] [12] [13] [1] Phosphoric acid, an acidulant, is used as a yeast stimulant. [14] Calcium iodate, [15] an oxidant, [16] is a U.S. Food and Drug Administration generally recognized as safe source of calcium. [17] [18]

Oxidants and reductants

Oxidizing agents are added to flour to help with gluten development. They may or may not also act as bleaching agents. Originally flour was naturally aged through exposure to the atmosphere. Oxidizing agents primarily affect sulfur-containing amino acids, ultimately helping to form disulfide bridges between the gluten molecules. The addition of these agents to flour will create a stronger dough. [19] Dehydroascorbic acid and potassium bromate are oxidants, acting on sulfhydryl groups and disulfide bonds in wheat dough, in particular oxidizing glutathione. Potassium bromate acts more directly or with fewer chemical conversion steps than ascorbic acid. Glutathione increases wheat dough's extensibility, or relaxes it, while oxidizing a dough's glutathione increases elasticity. Common oxidizing agents are:

Reducing agents help to weaken the flour by breaking the protein network. This will help with various aspects of handling a strong dough. The benefits of adding these agents are reduced mixing time, reduced dough elasticity, reduced proofing time, and improved machinability. [19] Cysteine and bisulfite [note 1] are reducing agents which relax wheat dough. [22] [23] Adding minute amounts of oxidants or reducing agents alter the post-mix handling characteristics of dough. [24] [25] [26] [27] Common reducing agents are:

Emulsifiers

Lecithin, monoglycerides, diglycerides, and DATEM are considered emulsifiers. They disperse fat more evenly throughout the dough, helping it to trap more of the CO2 produced by yeast. [29] Lecithin added at a rate of 0.25-to-0.6% of the flour weight acts as a dough conditioner. [30] Based on total weight, egg yolk contains about 9% lecithin. [31] Monoglycerides and diglycerides replace eggs in baked goods. [32] Emulsifiers tend to produce a finer grain, softer crumb, and with longer proof times, increased baked volume and have antistaling effects. [33] [7]

Enzymes

Enzymes are also used to improve processing characteristics. Yeast naturally produces both amylases and proteinases, but additional quantities may be added to produce faster and more complete reactions.

Other agents

Other additives may be used as yeast nutrients or as a source of enzymes:

See also

Notes

  1. ↑ Sodium metabisulfite have been used in the cracker industry as a rapid acting sheeting aid. [21]

Related Research Articles

<span class="mw-page-title-main">Chemistry of ascorbic acid</span> Chemical compound

Ascorbic acid is an organic compound with formula C
6H
8O
6, originally called hexuronic acid. It is a white solid, but impure samples can appear yellowish. It dissolves freely in water to give mildly acidic solutions. It is a mild reducing agent.

<span class="mw-page-title-main">Bread</span> Food made of flour and water

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.

<span class="mw-page-title-main">Flour</span> Cereal grains ground into powder

Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe.

<span class="mw-page-title-main">Sourdough</span> Bread

Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.

In cooking, a leavening agent or raising agent, also called a leaven or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated. Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen.

Sodium stearoyl-2-lactylate is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.

<span class="mw-page-title-main">Soda bread</span> Wheat bread leavened with baking soda

Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added, such as butter, egg, raisins, or nuts. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and temperature control needed for traditional yeast breads.

<span class="mw-page-title-main">Masa</span> Corn dough used to prepare Latin American dishes

Masa or masa de maíz is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes. It is dried and powdered into a flour form called masa harina. Masa is reconstituted from masa harina by mixing with water before use in cooking.

<span class="mw-page-title-main">DATEM</span> Chemical compound

DATEM is an emulsifier primarily used in baking to strengthen the gluten network in dough. It is added to crusty breads, such as rye, to impart a springy, chewy texture. It is also used in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.

Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

<span class="mw-page-title-main">Rugbrød</span> Danish-style rye bread

Rugbrød is a very common form of rye bread from Denmark. Rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains and often other seeds such as sunflower seeds, linseeds or pumpkin seeds. Most Danes eat rugbrød every day.

<span class="mw-page-title-main">Rye bread</span> Type of bread made with various proportions of flour from rye grain

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland.

<span class="mw-page-title-main">Potassium bromate</span> Chemical compound

Potassium bromate is a bromate of potassium and takes the form of white crystals or powder. It is a strong oxidizing agent.

Flour bleaching agent is the agent added to fresh milled grains to whiten the flour by removing the yellow colour pigment called xanthophyll. It whitens the flour, which is used in the baking industry.

The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time. It was developed by Bill Collins, George Elton and Norman Chamberlain of the British Baking Industries Research Association at Chorleywood in 1961. As of 2009, 80% of bread made in the United Kingdom used the process.

<span class="mw-page-title-main">Potassium iodate</span> Chemical compound

Potassium iodate (KIO3) is an ionic inorganic compound with the formula KIO3. It is a white salt that is soluble in water.

<span class="mw-page-title-main">Sodium iodate</span> Chemical compound

Sodium iodate (NaIO3) is the sodium salt of iodic acid. Sodium iodate is an oxidizing agent. It has several uses.

<span class="mw-page-title-main">Flour tortilla</span> Soft, thin flatbread made from wheat flour

A flour tortilla or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour. Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. The simplest recipes use only flour, water, fat, and salt, but commercially-made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients.

<span class="mw-page-title-main">History of bread</span> Summary of the development of the popular staple food

Bread was central to the formation of early human societies. From the Fertile Crescent, where wheat was domesticated, cultivation spread north and west, to Europe and North Africa, and east towards East Asia. This in turn led to the formation of towns, as opposed to the nomadic lifestyle and gave rise to more and more sophisticated forms of societal organization. Similar developments occurred in the Americas with maize and in Asia with rice.

References

  1. 1 2 Lallemand Baking Update. "Dough conditioners" (PDF).
  2. ↑ Wolfgang Aehle, ed. (2007). Enzymes in Industry: Production and Applications. Weinheim: Wiley-VCH. ISBN   978-3-527-31689-2.
  3. ↑ Yamada, Y.; Preston, K.R. (1994). "Sponge-and-dough bread: Effects of oxidants on bread and oven rise properties of a Canadian red spring wheat patent flour" (PDF). Cereal Chemistry. 73 (3): 297–300.
  4. ↑ Ravi, R.; Manohar, R.; Rao, P. (2000). "Influence of additives on the rheological characteristics and baking quality of wheat flours". European Food Research and Technology. 210 (3): 202–208. doi:10.1007/PL00005512. S2CID   84732563.
  5. ↑ "Frequently Asked Questions on Azodicarbonamide (ADA)". FDA. 11 February 2020.
  6. ↑ Clyde E. Stauffer (1990). Functional Additives for Bakery Foods. Van Nostrand Reinhold. p. 8. ISBN   978-0442003531. LCCN   90-37356. Azodicarbonamide is frequently added to bread flour at the mill [in one-third of the cases in the survey done by Kulp (1981) referred to earlier]. Potassium bromate was added to 19% of the flours, and ascorbic acid to one (out of 63). This is done as a convenience for the bakery customer, who specifies the level of addition to obtain the best performance on the production line without having to add more oxidant in the plant. In the United States the maximum level of addition to flour is 45 ppm for ADA, 75 ppm for potassium bromate, and 200 ppm for ascorbic acid, although more typical dosing levels are 10 ppm, 25 ppm, and 50 ppm, respectively. Certain other materials may be also added at the mill, notably a-amylase (as malted barley powder or fungal enzyme) and vitamin enrichment to meet FDA standards for enriched flour....
  7. 1 2 Gómez, M.; Del Real, S.; Rosell, C.M.; Ronda, F.; Blanco, C.A.; Caballero, P.A. (2004). "Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality". European Food Research and Technology. 219 (2): 145–150. doi:10.1007/s00217-004-0937-y. S2CID   94414171.
  8. ↑ "The Journal of the American Medical Association". 71 (1). American Medical Association. 1918: 282.{{cite journal}}: Cite journal requires |journal= (help)
  9. ↑ Yiu H. Hui, ed. (2006). Handbook of Food Science, Technology, and Engineering. Vol. 4. pp. 148–32. ISBN   978-0-8493-9849-0. LCCN   2005050551.
  10. ↑ Dennis E. Briggs; Chris A. Boulton; Peter A. Brookes; Roger Stevens (2004). "12.3". Brewing Science and practice. Cambridge, England: Woodhead Publishing Limited. ISBN   978-1-85573-490-6.
  11. ↑ Rodrigues, M.S.; Ferreira, L.S.; Converti, A.; Sato, S.; Carvalho, J.C.M. (2010). "Fed-batch cultivation of Arthrospira (Spirulina) platensis: potassium nitrate and ammonium chloride as simultaneous nitrogen sources". Bioresource Technology. 101 (12): 4491–4498. doi: 10.1016/j.biortech.2010.01.054 . PMID   20153635.
  12. ↑ Fulmer, E.I.; Nelson, V.E.; Sherwood, F.F. (1921). "The Nutritional Requirements Of Yeast. II. The Effect Of The Composition Of The Medium On The Growth Of Yeast". Journal of the American Chemical Society. 43 (1): 191–199. doi:10.1021/ja01434a027.
  13. ↑ Di Carlo, F.J.; Schultz, A.S.; McManus, D.K. (1951). "The assimilation of nucleic acid derivatives and related compounds by yeasts" (PDF). Journal of Biological Chemistry. 189 (1): 151–157. doi: 10.1016/S0021-9258(18)56104-4 . PMID   14832226. Table 1
  14. ↑ Claudia Ruiz-Capillas; Leo M.L. Nollet, eds. (2016). Flow Injection Analysis of Food Additives (PDF). CRC Press. p. 262. ISBN   978-1-4822-1820-6.
  15. ↑ Pearce, E.N.; Pino, S.; He, X.; Bazrafshan, H.R.; Lee, S.L.; Braverman, L.E. (2004). "Sources of dietary iodine: bread, cows' milk, and infant formula in the Boston area". The Journal of Clinical Endocrinology & Metabolism. 89 (7): 3421–3424. doi: 10.1210/jc.2003-032002 . PMID   15240625. Conditioners are added to store-bought bread to maintain freshness and prolong shelf life. In the 1960s, iodate bread conditioners were widely used. London et al. (13), in 1965, reported that bread was a source of large quantities of dietary iodine, with iodine content as high as 150 μg per slice. This was considered to be a contributing cause to the decreasing radioactive iodine uptake in the U.S. during the 1960s (14, 15). Because of the concerns about high bread iodine content, commercial bakeries now less commonly use iodate bread conditioners. The decreasing use of iodate bread conditioners is thought to have contributed to the reduction in dietary iodine levels between the 1970s and the early 1990s.
  16. ↑ "CALCIUM IODATE".
  17. ↑ Fairweather-Tait, S.J.; Teucher, B. (2002). "Iron and calcium bioavailability of fortified foods and dietary supplements". Nutrition Reviews. 60 (11): 360–367. doi: 10.1301/00296640260385801 . PMID   12462518.
  18. ↑ Swoboda, F.K. (1922). "Nitrogen nutrition of yeast" (PDF). Journal of Biological Chemistry. 52 (1): 91–109. doi: 10.1016/S0021-9258(18)85854-9 . CaCl2
  19. 1 2 Hui and Corke 2006, p. 233.
  20. ↑ "Ascorbic acid". Sustain. Retrieved 8 July 2014.
  21. ↑ Manley, Duncan (2000). Technology of Biscuits, Crackers, and Cookies (3rd ed.). Woodhead Publishing Limited and CRC Press LLC. p. 197. ISBN   0-8493-0895-X.
  22. ↑ Lallemand Baking Update. "A Guide to Reducing Agents" (PDF).
  23. ↑ Baking Association of Canada. "L-Cysteine" (PDF). Archived from the original (PDF) on 2015-07-01. Retrieved 2017-02-12.
  24. ↑ Dong, W.; Hoseney, R.C. (1995). "Effects of Certain Breadmaking Oxidants and Reducing Agents on Dough Rheological Properties" (PDF). Cereal Chemistry. 72 (1): 58–64.
  25. ↑ Elkassabany, M.; Hoseney, R.C.; Seib, P.A. (1980). "Ascorbic Acid as an Oxidant in Wheat Flour Dough. I. Conversion to Dehydroascorbic Acid" (PDF). Cereal Chemistry. 57 (2): 85–87. Archived from the original (PDF) on 2013-05-04. Retrieved 2017-01-23.
  26. ↑ Elkassabany, M.; Hoseney, R.C. (1980). "Ascorbic Acid as an Oxidant in Wheat Flour Dough. II. Rheological Effects" (PDF). Cereal Chemistry. 57 (2): 88–91.
  27. ↑ Popper, Lutz. "18.3 Oxidation and Flour Maturation" (PDF).
  28. ↑ "Sodium Bisulfite". BAKER-pedia.
  29. ↑ Brown, Amy L. (2008). Understanding food: principles and preparation. Belmont, CA: Thomson/Wadsworth. p. 352. ISBN   978-0-495-10745-3 . Retrieved 2013-03-20.
  30. ↑ O'Brien, Richard (2008). Fats and Oils Formulating and Processing for Applications, Third Edition: Formulating and Processing for Applications, Second Edition. Boca Raton: CRC. p. 319. ISBN   978-1-4200-6166-6 . Retrieved 2013-03-20. Protein complexing: The ability to complex with the protein in flour (gluten) provides the basis for a good dough conditioner. Lecithin can function as a natural bread-dough conditioner at addition levels generally between 0.25 and 0.6% based on the weight of the flour.
  31. ↑ Chris Clarke (2004). The science of ice cream. Cambridge, Eng: Royal Society of Chemistry. p. 49. ISBN   978-0-85404-629-4 . Retrieved 2013-03-20. Egg yolk has the approximate composition (by weight) of 50% water, 16% protein, 9% lecithin, 23% other fat, 0.3% carbohydrate and 1.7% minerals.
  32. ↑ "Hostess Bankruptcy And Science Prove Twinkies Are Not Immortal.. (n.d.)". The Free Library. 2014. Retrieved Sep 28, 2014. The cake also has emulsifying chemicals called monoglycerides and diglycerides, which replace most of the eggs that would normally be used in a baked good.
  33. ↑ Sun, Da-Wen (2011). Handbook of Frozen Food Processing and Packaging, Second Edition (Contemporary Food Engineering). Boca Raton: CRC Press. p. 518. ISBN   978-1-4398-3604-0 . Retrieved 2013-03-20.
  34. ↑ Tenbergen, Klaus. "Dough and Bread Conditioners". Food and Product Design Magazine. Retrieved 31 July 2012.

Bibliography

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