Enzymes play a key role in dough and the finished product. Ever wondered how a couple grams of lipase, hemi-cellulase or amylase enzymes in 500 lbs of dough impact bread properties so much? What’s more, the amylases used to extend bread freshness in breads have only a few minutes to modify the starch [...]
About Frank DevosFrank Devos, VP of R&D, Puratos Frank Devos has a master's degree in food science and technology with more than 20 years of experience in researching and developing ingredient solutions for the baking industry. For most of his career he has worked for Puratos traveling around the globe to support R&D projects with customers. His main areas of competence are texture optimization, trouble-shooting and ingredient functionalities in relation to various production processes. Originally from Belgium, he spent his last 5 years as Vice President of R&D for Puratos Corporation, based near Philadelphia where he coordinates the activities of the different R&D teams and the Innovation Center.
Dough conditioners are added to leavened wheat doughs to enhance their bread making properties. Dough strengthener. Bread improver. Crumb softener. A host of regulators and oxidizers. The whole list falls into the category of dough conditioners. Their definition is pretty open-ended. If you’re looking for a way to improve consistency or quality, assist with [...]