28 09, 2020

Dough Processing

Dough Processing What is Dough Processing? Dough processing encompasses all high-speed bread-making operations between mixing and proofing. The concept of dough processing is evolving fast, and is gaining importance as bakers are trying to meet new consumer demands, such as clean label baked goods or industry innovation opportunities. Operations that can be [...]

31 01, 2019

Frozen Dough

Frozen Dough Also known as freezing What is Frozen Dough? Frozen dough is regular dough pieces which have undergone freezing and frozen storage prior to proofing and baking steps. It is one of the fastest growing segments in the baking industry. This trend is driven by consumers' appetite for convenience and ability [...]

25 01, 2019

No Time Dough

No Time Dough Also known as rapid dough processing or short time dough system What is No Time Dough? No time dough is a one-step breadmaking process where all dry ingredients are mixed slowly prior to adding water. Unlike other common dough systems where fermentation lasts for a couple of hours, this [...]

10 06, 2015

Xylanase

Xylanase Also known as hemicellulases, arabinoxylanase or fiber-degrading enzymes What is Xylanase? Xylanase is one type of hydrolytic enzymes which targets arabinoxylan fibers naturally present in cereal flours, both refined and whole grain. It has been heavily used in the breadmaking industry over the last few decades. Especially, in the production of [...]

9 06, 2015

Potassium Bromate

Potassium Bromate What is Potassium Bromate? Potassium bromate, KBrO3, is a dough conditioner and oxidizing agent. It causes flour maturation and strengthens the gluten network. So, it helps with gas retention and product volume. Recently, it’s use has been reduced and replaced by SSL, CSL, ADA and clean label solutions, such as [...]

7 06, 2015

Comparison of Dough Systems

Comparison of Dough Systems How do you compare dough systems? Comparing dough systems allows bakers to identify and analyze different aspects of systems. This information helps in identifying the best production process for commercial breadmaking operations. Important aspects that plant managers need to consider are: Plant economics Production flexibility Dough system Batch [...]

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