VOLUME 3 /NUMBER 6 Dough Conditioners Practical technology from Lallemand Inc. A Guide to Dough Conditioner Ingredients OUGH CONDITIONERS contain elasticity, and shorten mix time. Reducing liquid, powder, or tablet form, and en- functional ingredients that are agents can be used in combination with zymes present in flour or malt syrup form. Dused to improve processing and oxidizing agents to optimally develop gluten Individual enzymes are very specific in the product quality in breadmaking. There are in no-time doughs. Enzymes are proteins reactions they catalyze, but the range of dozens of dough conditioner ingredients that act as natural catalysts to speed up enzymes used in dough conditioners pro - used in countless combinations, but they reactions in dough or make reactions take vides a wide variety of functions. can be grouped by their composition and place that otherwise would not. They in- Emulsifiers (surfactants) include natural function into the following categories: clude concentrated microbial enzymes in Continued Vital wheat gluten is the insoluble protein portion of wheat flour that has DOUGH CONDITIONER INGREDIENTS been separated, washed, and dried so that it contains about 75 to 80 percent protein. INGREDIENT FUNCTION USE LEVEL CONSIDERATIONS Gluten is used to raise the protein content Vital wheat gluten 2–10% Increases strength and absorption and absorption of flour, increase dough tol - Ammonium chloride Yeast nutrient 0.04% Nitrogen source erance, and improve the volume and crumb Ammonium sulfate Yeast nutrient 0.04% Nitrogen source texture of the finished product. Yeast nutrients are inorganic salts that Ammonium phosphate Yeast nutrient 0.04% Nitrogen and phosphorous source supply nitrogen or phosphorous. They were Calcium carbonate pH regulator 0.1–0.5% Raises pH originally intended to make up for varia - MCP (Monocalcium phosphate) pH regulator 0.1–0.3% Lowers pH tions in the mineral content of dough water Calcium sulfate pH regulator 0.1–0.6% Raises pH and to make sure that sufficient nutrients Potassium bromate Oxidizing agent 10–75ppm Slow oxidizer were present in a readily usable form for Ascorbic acid Oxidizing agent 10–100ppm Intermediate oxidizer consistent yeast growth. In fact, little yeast Calcium peroxide Oxidizing agent 10–75ppm Dries dough surface growth occurs during breadmaking and ADA (Azodicarbonamide) Oxidizing agent 10–45ppm Fast oxidizer sufficient nutrients are usually present, but Potassium iodate Oxidizing agent 10–75ppm Fast oxidizer yeast nutrients are still widely used because Calcium iodate Oxidizing agent 10–75ppm Fast oxidizer they accompany pH regulators and oxidiz - L-cysteine Reducing agent 10–90ppm Chemical reducing agent ing agents as components of yeast foods. Nonleavening yeast Reducing agent 0.05–1% Natural source of glutathione pH regulators are most commonly in- Protease Enzyme Increases extensibility organic calcium salts. They are used to ad- Carbohydrase Enzyme Improves oven spring and freshness just pH of acidic or alkaline water, provide Oxidase Enzyme Forms oxygen via hydrogen peroxide buffering especially in water brews, and to Enzyme active soy flour Enzyme 0.25–0.5% Lipoxygenase whitens crumb counteract the adverse effects of soft water. Diastatic malt syrup Enzyme 1–2% Supplements flour enzyme activity Oxidizing agents include natural as- Malt flour Enzyme 0.5–1% Supplements flour enzyme activity corbic acid and chemicals like potassium bromate. They act on the gluten in flour to Lecithin Emulsifier 0.25–1% Natural softener increase its strength and produce larger, SSL (Sodium stearoyl lactylate) Emulsifier 0.25–0.5% Strengthens and softens more-uniform finished products. Potassium CSL (Calcium stearoyl lactylate) Emulsifier 0.25–0.5% Strengthens and softens bromate works well alone because of its DATEM (Diacetyl tartaric acid Emulsifier 0.25–0.5% Strengthens esters of mono- and slow action, good oven spring, and high diglycerides) tolerance. Most other oxidizing agents act EMG (Ethoxylated mono- Emulsifier 0.25–0.5% Strengthens and softens faster than bromate, requiring a combina - diglycerides) tion of ingredients to control the amount Polysorbate 60 Emulsifier 0.25–0.5% Softens and timing of oxidation. SMG (Succinylated mono- Emulsifier 0.25–0.5% Strengthens and softens Reducing agents include L-cysteine and diglycerides) and nonleavening yeast, which is a natural Mono- and diglycerides Emulsifier 0.25–1% Softens source of glutathione. They act on the glu- Distilled monoglycerides Emulsifier 0.25–1% Softens ten in flour to increase extensibility, reduce Starch Filler INGREDIENT TERMINOLOGY A Guide to Dough Conditioner Ingredients (Continued) Basic ingredients are absolutely required to make an acceptable product known as bread. These consist of only wheat flour, yeast, salt, and water. lecithin and a variety of “amphiphilic” Characterizing ingredients are normally used in addition to the basic ingredients to chemicals that are soluble at low concentra - provide a specific product’s taste, texture, and appearance. They include spe - tions in both oils and water. Some strength - cialty flours, sweeteners, shortening, and dairy products. en the dough and improve finished product Optional ingredients are usually added in small amounts to improve bread quality, to volume by interacting with gluten. Some facilitate processing, and to produce bread of constant quality. They include soften the crumb and improve shelf life by preservatives, nutritional enrichments, and functional ingredients used in dough complexing with the amylose starch in conditioners and yeast foods. flour to keep it from firming after baking. Dough conditioners such as yeast foods, crumb whiteners, dough stabilizers, shelf life Emulsifiers can be used individually or in extenders, bromate replacers, etc., are not rigidly defined. Usually they are combination to achieve both strengthen - concentrated mixtures of functional ingredients categorized as yeast nutrients, ing and softening effects. buffer salts, oxidizing and reducing agents, enzymes, and emulsifiers. Fillers are used to standardize the Bases are blends of ingredients, usually used at addition levels of 1 to 10 percent, which strength of dough conditioners and make contain all the ingredients to prepare a certain type of bread except the basic concentrated ingredients easier to scale. ingredients yeast, salt, flour, and water. In Europe these are commonly referred Flour, starch, and calcium sulfate are most to as bread improvers. frequently used as fillers. Mixes and premixes contain all the ingredients required to prepare a specific type of product by adding water, yeast, and flour. They are used at levels between 10 and 50 percent, thus including a considerable amount of flour. Complete mixe s contain all the flour, and some also contain dry yeast. Lallemand Dough Conditioners PTIMIZATION of a baking formula • Optimize the formulation by testing each will likely include the use of assumption one at a time to maximize the Odough conditioners. Reformulating cost-to-benefit ratio. with dough conditioners can be a challenge Lallemand Baking Solutions offers a full because of the way they interact and the range of high performance dough condition- variety of functions involved. Each time an ers to meet today’s baking needs. ingredient is introduced, a new balance Essential ® and Fermaid ® products have should be struck between the role of the been designed, tested, and manufactured existing ingredients and the function of for optimum quality and consistency. the new ingredient. Formulations are available for all types Optimization can also provide unex- of dough systems and for a variety of baked pected benefits. For example, using goods applications, including: Essential ® PBR , an enzyme-based dough conditioner and bromate replacer, often • Breads, buns, rolls allows for the reduction or elimination of • Flat breads, tortillas other enzymes and softeners in the formu - • Pizza, bagels la. In most cases yeast reductions can be • Pretzels, crackers achieved. Other benefits may include im- • Pies, pastry Lallemand Baking Update is produced by proved machinability and reduction of Lallemand Baking Solutions offers mul- Lallemand Inc. to provide bakers with a cripples. tiple products suitable for clean label appli- source of practical technology for solving The following is a checklist to use when problems. You can find the latest issues cations. evaluating a new dough conditioner: online at www.lallemandbaking.com. Lallemand products are backed by a If you have questions or comments, • Define the product or process need and skilled technical support staff that will be please contact us at: choose a dough conditioner based on its happy to assist you in determining which LALLEMAND Inc. primary function. product best suits your process and applica - 1620 Préfontaine • Reevaluate the purpose for each func- tion. Montréal, QC H1W 2 N8 Canada tional ingredient in the existing formu- tel: (800) 840-4047 ( 514) 522- 2133 email: solution s@ lallemand.com lation. Identify those that may interact. www.lallemand.com • Determine any additional functions the To the best of our knowledge, the information in dough conditioner can provide. Lallemand Baking Update is true and accurate. How- ever, any recommendations or suggestions are made • Identify existing ingredients that may be without warranty or guarantee. reduced or eliminated and any process © 2018 Lallemand Inc. changes that may be beneficial..