25 02, 2019

Dough Handling Properties

Dough Handling Properties What are Dough Handling Properties? One of the goals of the mixing process in breadmaking is to achieve an optimum and proper balance of dough handling properties. There are 4 major dough handling properties:1 Extensibility Elasticity Resistance to deformation (tenacity) Stickiness At the bakery, frequent complaints such [...]

12 06, 2015


L-Cysteine What is L-Cysteine? L-Cysteine is an amino acid that serves as a building block of some proteins.  It is one of the most common reducing agents in baking, as well as in enriched beef flavors. In commercial baking, l-Cysteine offers many benefits:1 Gluten softening and dough relaxing Dough conditioning Reduced mixing [...]


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